Easy Spinach Tortillas Recipe – A Couple Cooks

This homemade spinach tortilla recipe comes out soft, flexible, and naturally green, made with 5 simple ingredients! They’re perfect for wraps, tacos, and quesadillas.

How To Make Spinach Tortillas

These homemade spinach tortillas are flour tortillas, which are simple to make at home. Here’s the basic process (for the full recipe with quantities, jump to the recipe below):

• Wilt the spinach. Pour boiling water over the spinach and let it sit about 2 minutes until wilted, then drain and squeeze out the excess water.
• Make the dough. Pulse the flour, salt, and butter in a food processor, then add the spinach and process until fully combined. Stream in water until a dough forms.
• Rest the dough. Knead, then let it rest under an inverted bowl for 20 minutes. This relaxes the gluten so the tortillas roll out without springing back.
• Roll and cook. Divide into 10 balls and roll each into a thin 8-inch circle. Cook in a dry skillet over medium heat, about 30 seconds on the first side and 15 to 30 seconds on the second.

A Few Pro Tips

• Test the dough texture. It should stick together without clinging to your hands. If it’s too crumbly add water a teaspoon at a time; if it’s too sticky add a bit more flour (but only small amounts at a time).
• It’s helpful to do with friends or family. These spinach tortillas are a great DIY to do as a weekend project with friends or family, especially kids. It helps to speed up the rolling and cooking process to have at least 2 people. Alex and I did this together, so they were quick to make since he rolled while I was cooking the tortillas. Each tortilla takes less than 1 minute to cook, so it usually takes a bit longer to roll the tortillas than cook them.

Video Tutorial

Because it’s nice to watch someone show you how to make something like tortillas, I made you a video! Here I am making spinach tortillas in our kitchen:

Ways to Use Spinach Tortillas

These tortillas are so versatile! Once I make a batch, I use them for:

Frequently Asked Questions

Print

Spinach Tortillas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade spinach tortilla recipe comes out soft, flexible, and naturally green, made with 5 simple ingredients! They’re perfect for wraps, tacos, and quesadillas.

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 10 8 inch tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Mexican

• 3 cups boiling water
• 6 cups spinach, lightly packed
• 3 cups all purpose flour
• 3 tablespoons unsalted butter (or olive oil, for vegan)
• 1 ½ teaspoons kosher salt
• ¼ cup room temperature water, plus more as necessary

1. In a heatproof bowl, pour the boiling water over the spinach. When the spinach is bright green and wilted, about 2 minutes, drain the water using a strainer.
2. Add the flour, salt, and butter to the food processor and pulse until combined. Add the spinach and process until fully combined with the flour, stopping and scraping down the sides of the bowl as necessary. Then turn on the food processor and slowly pour in the room temperature water until a dough forms. Test the dough with your fingers to make sure it sticks together and is not crumbly or sticky. Adjust the flour and water if necessary.
3. Remove the dough from the food processor, form it into a ball, and knead it for about 30 seconds until smooth. Then place the dough on a clean counter, cover it with an inverted bowl, and let it sit for 20 minutes.
4. Divide the dough into 10 even balls. Smash all dough balls into flat disks. On a flat un-floured surface, roll each ball into a very thin round circle, about 8 inches wide. (You may want to use a ruler to measure so that you can make all of your circles an even size.)
5. Heat a dry skillet over medium heat. Cook each tortilla about 30 seconds on one side, then 15 to 30 on the other, until cooked through and faint light brown spots form on the second side. When the tortilla is cooked, place it on a plate covered with a clean towel. This process is easiest done with two people, one rolling and one cooking. If you’re by yourself, roll 2 tortillas and cook them, place them on the plate with the towel and then roll the next tortillas.
6. To store the tortillas, wrap them in a towel and place them in a sealable plastic bag in the refrigerator. Reheat or bring to room temperature before serving.