Easy Spinach Tortillas Recipe – Healthy Green Spinach Wrap Recipe (Vegan & Gluten-Free)

Easy spinach tortillas recipe & spinach wrap recipe for soft green tortillas that are vegan and gluten-free.

If you've been hunting for a spinach tortillas recipe that also works as an everyday spinach wrap recipe, this one ticks all the boxes. These homemade spinach tortillas are soft, bright green, naturally gluten-free and totally vegan - perfect for breakfast wraps, quick lunch wraps, or an easy low-carb wrapper for all your favourite fillings.

Most spinach tortilla wraps online are either made with wheat flour dough or use an egg mixture to keep them low carb. This version does things a little differently: chickpea flour and tapioca flour give you healthy tortillas that are high protein, naturally gluten-free and packed with leafy greens, with no eggs or dairy in sight.

You'll also find tips on using other gluten-free flours, how to store them in an airtight container for future use, and loads of ideas for turning these tasty green tortillas into breakfast wraps, Mexican dishes for taco night, or quick sandwich wraps for busy weekdays.

This spinach tortillas recipe offers a healthier alternative to traditional flour tortillas.

Ingredients

Makes about 6-7 medium spinach tortilla wraps

Key ingredients

• chickpea flour
• tapioca flour/starch
• fresh baby spinach
• water
• fine sea salt

Optional flavourings

• garlic powder
• onion powder
• ground cumin
• Black pepper or dried herbs, to taste

For cooking

• A few teaspoons olive oil or coconut oil, or a light coating of cooking spray, for the pan

The second-to-last ingredient in this list (the cumin) is totally down to personal preference - skip it if you prefer a more neutral spinach flavor.

For exact quantities see the recipe card below.

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Ingredient Notes & Nutrition

• Chickpea flour: This is the backbone of the batter and the reason these gluten-free wraps feel satisfying and high protein. Chickpea flour is naturally rich in fibre and protein, making these healthier than many traditional tortillas.
• Tapioca flour: Helps the spinach tortilla recipe stay flexible instead of cracking. It adds that bendy, wrap-friendly texture you usually get from flour tortillas or corn tortillas, but without gluten.
• Fresh spinach / baby spinach: Gives the wraps their gorgeous green color, mild spinach taste and essential vitamins like A, C and K. Using baby spinach keeps the flavour mild so they work well as regular wraps with any savoury filling.
• Water: How much you use controls the thickness. Less water = thicker, smaller tortillas; more water = thinner, larger gluten-free wraps. Start with 1 cup water and add a splash if the batter feels too thick.
• Seasonings: Garlic powder, onion powder and ground cumin make these spinach tortilla wraps perfect for Mexican dishes, breakfast burritos or spinach quesadillas, but you can keep it plain if you want a more neutral, everyday wrap.
• Oil: The batter itself doesn't need fat, but a little olive oil, coconut oil or cooking spray on your nonstick pan helps the tortillas get nice brown spots and cook evenly at medium heat or medium-high heat.

Compared to many store-bought tortillas (including whole wheat tortillas and white flour tortillas), these homemade tortillas use simple ingredients, no preservatives and a higher proportion of leafy greens. Many egg-based spinach wrap recipes online are very low carb and high protein, but of course they aren't vegan. This version gives you a similar healthy feel with gluten-free flours instead of an egg mixture. This spinach tortillas recipe is not only nutritious but also easy to make at home.

Step-by-Step Method: How To Make Homemade Spinach Tortillas

1. Blend the batter

1. Add the fresh spinach (or baby spinach) and water to a blender and blend until smooth. Then stir through the chickpea flour, tapioca flour, water and sea salt to a blender or food processor.
2. Sprinkle in any optional seasonings (garlic powder, onion powder, ground cumin, black pepper).
3. Blend until you have a completely smooth batter - no visible spinach pieces and no dry ingredients clinging to the sides. The batter should pour like a thin pancake batter.
   • If it feels too thick, add an extra tablespoon or two of water.
   • If it's very thin, add a spoonful of chickpea flour and blend again until you have a smooth batter.

Let the batter sit for 5-10 minutes so the gluten-free flours can hydrate. This short rest helps with cooking times and gives better results.

2. Heat your pan

1. Place a good nonstick pan over medium heat (or medium-high heat if your hob runs cooler).
2. Lightly brush with olive oil, coconut oil or spritz with cooking spray. You don't need much - just enough to stop sticking.

3. Cook the spinach tortillas

1. Pour about ⅓ cup of the batter into the centre of the hot pan (a generous cup of the batter will usually give you three tortillas).
2. Immediately tilt and swirl the pan so the batter spreads into a thin, even circle - think regular wrap thickness, not crepes.

1. Cook for around 1-2 minutes until:
   • The surface looks set (no shiny wet spots),
   • The edges lift slightly,
   • And the underside shows nice brown spots and a golden brown tint.
2. Slide a spatula underneath, flip, and cook the second side for another 15-20 seconds - just long enough to set and get a tasty green tortilla without drying it out.
3. Transfer to a plate lined with a clean kitchen towel. Cover with the towel so the steam keeps your homemade spinach tortillas soft and pliable.

Repeat with the remaining batter, lightly oiling the pan as needed. You'll end up with a stack of beautiful green tortillas ready to turn into sandwich wraps, taco night favourites or healthy breakfast wraps.

Keeping them soft & storing for later

• As you cook, keep the stack wrapped in the kitchen towel or under a piece of parchment paper and plastic wrap to stop them drying out at room temperature.
• Once cool, store them:
  • Short term: In an airtight container in the fridge for 3-4 days, with parchment paper between each tortilla so they don't stick. Similar wraps online suggest they keep well for a few days when stored this way.
  • For future use: Freeze stacked tortillas (separated with parchment paper or plastic wrap) in an airtight container or zip-top bag for up to 2-3 months.
• To reheat, warm briefly in a dry nonstick pan, or for 10-15 seconds in the microwave, covered with a damp clean kitchen towel.

Print

📖 Recipe

Variations & Substitutions

One of my favourite ways to use this recipe is as a base and tweak it depending on who I'm cooking for and what's in the cupboard. For a quick meal, try using this spinach tortillas recipe to make wraps filled with your favourites.

1. Flour swaps and gluten-free flours

• Gluten-free diet: Stick with chickpea flour and tapioca flour or other gf flours like cassava flour or a gluten-free flour blend made for baking. Avoid using coconut flour on its own - it absorbs a lot of liquid and tends to make the dough crumbly rather than flexible, as many readers of similar spinach tortilla recipes have found.
• Buckwheat flour or almond flour: You can swap a few tablespoons of chickpea flour for buckwheat flour or almond flour to change the flavour and add texture. Keep some tapioca flour in the mix to stop cracking.
• Not gluten-free: If you don't need gluten-free wraps, you can replace part (or all) of the chickpea flour with purpose flour (all-purpose flour) or whole-wheat flour. This moves the recipe closer to traditional tortillas, and you can treat the batter slightly thicker or even turn it into a dough and roll with a rolling pin and tortilla press.

2. From batter to dough (rolled tortillas)

If you love the idea of spinach tortillas but prefer the feel of original tortillas that are rolled out:

• Blend just the spinach and water into a spinach puree.
• Stir the spinach water into your dry ingredients (chickpea flour, buckwheat flour, gluten-free flour, hint of olive oil and sea salt) until a smooth ball of dough forms.
• Divide the dough, rest it briefly, then roll each piece thin with a rolling pin or press in a tortilla press before cooking 1-2 minutes per side on a hot nonstick pan until golden brown.

3. Seasoning ideas (herb wraps & Mexican dishes)

Turn the base spinach wrap recipe into:

• Herb wraps: Add dried oregano, basil or mixed herbs for Italian-style sandwich wraps.
• Mexican dishes: Add extra ground cumin, smoked paprika or chili, then fill with beans, salsa and guacamole for spinach quesadillas, tacos or burritos.
• Garlic lovers' wraps: Increase the garlic powder slightly for a garlicky, savoury filling.

Serving Suggestions

These homemade spinach tortillas are incredibly versatile. Here are some favourite ways to use them:

Healthy breakfast & brunch

• Breakfast wraps: Fill with scrambled tofu, roasted tomatoes, avocado and spinach for a healthy breakfast that's high protein and full of essential vitamins.
• Brunch quesadillas: Fold around vegan cheese, beans and veggies, then crisp in a nonstick pan until the outside is golden brown.

Easy lunch wraps & sandwich wraps

• Use them instead of store-bought tortillas for lunch wraps stuffed with hummus, roasted vegetables, crunchy salad, vegan deli slices or leftover roasted chickpeas.
• Roll them tightly, wrap in parchment paper and pop into lunchboxes - they travel well when kept in an airtight container.

Taco night & Mexican-inspired meals

• Swap corn tortillas or flour tortillas for these green tortillas on taco night.
• Make spinach quesadillas by sandwiching refried beans, vegan cheese and salsa between two tortillas and pan-frying until crisp.
• Cut cooked tortillas into wedges, brush lightly with olive oil, bake on a baking sheet until crisp and serve as spinach tortilla chips with guacamole or salsa.

As a low-carb wrapper

They aren't strict keto spinach wraps, but they're lighter than many traditional tortillas and make a great low-carb wrapper for big salads, roasted veg and other fillings when you want more greens and fewer refined carbs.

Frequently Asked Questions

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