Spinach Tortillas

When I used to buy my tortillas wraps from the store, I always went with the flavoured ones, hoping that I would get extra nutrition from the bit of added vegetables.  However, you always get less tortillas for the same price…about 40% less!  We have been making the regular tortillas for about 6 years, so I decided it was time to venture into making some flavour ones.  It is easier than you think and will cost you much less.

I went for the more traditional flavour – spinach.  As I was eating my mango, I was wondering if mango would work, but I will leave that for another time.  Maybe I just love mangos too much.


3 cups packed spinach
3 tablespoons water
1.5 cup all-purpose flour
½ teaspoon baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
5 tablespoons non-dairy butter/margarine
3-4 tablespoons water


  1. Put the spinach in a large pan over medium-low heat with 2 tablespoons water.  Let it wilt down – 2-3 minutes.
  2. Add the spinach with 1 tablespoon of water to a food processor or blender and mix until it is a smooth liquid. You don’t want chunks of spinach in your wraps.
  3. Mix together the dry ingredients.
  4. Cut up the butter and mix into the flour until the butter is the size of peas or smaller (like you would do with pastry).
  5. Add in the spinach liquid, as well as 3-4 tablespoons of water until the mixture starts to form a ball.  Add as little as you can so that your mixture isn’t too wet.
    4. Transfer the dough to a lightly floured surface and lightly kneed until dough is soft.  It should not be sticky. If it is sticky add a small amount of flour to the surface and incorporate in while you kneed.  Try not to overmix.
    5. Divide the dough into 6-8 balls, roughly the size of golf balls.
    6. Cover the balls with a towel and let relax for 10 minutes.
    7. Roll out each individual ball on a lightly floured surface until the tortilla is thin (it should be translucent when held up to the light).
    8. Warm up a cast iron pan on medium heat. Do not oil it.
    9. When pan is hot, cook each tortilla individually. Once the tortilla starts to bubble on one size, flip and cook the other side.
    10. Cover the cooked tortilla loosely with a towel while you cook the others.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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