1. Blend the batter

1. Add the fresh spinach (or baby spinach) to the water and blend until smooth. Add 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.

3. 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.

4. 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.

5. 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.

4. 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.Sneaky Veg+1

  • 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.