2 Ingredient Spinach Tortillas (Vegan, Oil-free, Grain-free)

2 ingredient spinach tortillas , made with nothing more than chickpea flour & fresh spinach, plus water. They are 100% grain-free, vegan, oil-free, and scrumptious.

Looking for a ridiculously easy spinach tortilla recipe for all of your favorite wraps, quesadillas and tacos? You just found it!

More good news: it is made with two ingredients (plus som tap water, flor blending, and optional salt) and requires no rolling, cutting or shaping. Making the tortillas is a breeze once the batter is ready. It is more like cooking crepes than traditional tortillas.

It’s my 2 ingredient spinach tortillas, made with chickpea flour and a few packed fresh cups spinach. Considering that green is my favorite color, simply looking at these green tortillas makes me happy.

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Spinach Wrap Recipe Benefits

• Grain-free (no whole wheat flour, no all-purpose flour)
• Vegan (no eggs, no dairy)
• Gluten-free
• Oil-free (no olive oil, no avocado oil, no vegetable oil)
• Sugar-free
• Vegetable-packed
• No rolling required (no dough to shape)
• 2.2 grams fiber and 4.6 grams protein per tortilla
• packed with vitamins, potassium and healthy carbs

I always liked the idea of spinach tortillas, until I looked at the ingredients list on a package of spinach flour tortillas and saw spinach as the second-to-last ingredient, followed only by preservatives. Sigh. It’s not the case here; spinach is quite literally packed in to these verdant flatbreads.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Make the Batter

In a blender, process, the chickpea flour, water, spinach and salt until blended and completely smooth, stopping to scrape down sides of blender once or twice, as needed. It will be the consistency of a green smoothie. (Note: a food processor is not recommended; it will not blend the batter smooth enough).

Transfer the batter to a glass measuring cup, a lipped bowl, or pitcher (for easy pouring); cover and let rest for at least 1 hour or for up to 48 hours.

Step Two: Heat a Nonstick Skillet / Nonstick Pan

Heat a medium, nonstick skillet (I used seasoned cast iron as my nonstick frying pan; a ceramic non-stick pan is another healthy choice) over medium-high heat. If you only have a large pan, you can use it instead of a medium size.

Step Three: Add the Batter

Pour about 1/3 cup (75 mL) batter into the pan, quickly tilting in all directions to cover the bottom of pan. Cook for about 30-45 seconds, until it is just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness.

The tortilla is ready to turn when it is golden brown on the bottom of the tortilla and can be shaken loose from the pan.

Step Four: Flip the Tortilla

Turn the tortilla over and cook for 15 to 30 seconds, until it releases easily from the pan.Transfer the tortilla to a cooling rack to cool completely.

Repeat with the remaining batter, adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.

Flavor and Variations

The finished tortillas are simply wonderful, ready for use in your favorite Tex-Mex dishes, wraps, and so much more.

The spinach has a neutral flavor, making these ideal for any filling you can imagine, or alongside stews and tagines, as a pick-up bread. I’ve even spread these with nut butter and jam, much to my son’s horror (he does not know what he is missing!)

You can vary the flavor with ease by adding one or more the following suggested options:

Fresh or dried herbs: consider adding a small handful of fresh herbs, such as cilantro, parsley, basil, or dill. Or add 1 teaspoon or more of dried herbs, such as rosemary, thyme, herbs de Provence or Italian her seasoning.

Spices: Add 1/2 to 1 teaspoon of your favorite spice or flavoring, such as garlic powder, sriracha, onion powder, ground cumin, pepper, chili powder, or paprika.

Other leafy greens: Replace the fresh spinach with another variety of leafy greens, such as kale. Note that kale will only work with a high speed blender. A regular blender cannot break down the fibrous kale into a smooth batter.

FAQ

How should I store the 2-ingredient spinach wraps? Store the cooled tortillas in an airtight container in the refrigerator/ fridge for up to 2 weeks or the freezer for up to 6 months. To ensure against any sticking, layer pieces of wax paper, plastic wrap or parchment paper between the tortillas.

Can I replace the chickpea flour with a different gluten-free flour? No. This particular recipe will only work with chickpea flour.

More Grain-Free & Vegan Tortillas to Love:

• 1-Ingredient Red Lentil Tortillas
• 2-Ingredient Chickpea Flour Tortillas
• 3-Ingredient Sweet Potato Tortillas 
• 1-Ingredient Black Bean Tortillas
• 2-Ingredient Coconut Flour Tortillas
• 1-Ingredient Split Pea Tortillas

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4.91 from 32 votes

2 Ingredient Spinach Tortillas (Vegan, Grain-Free)

By: Camilla

Vegan 2 ingredient spinach tortillas made with chickpea flour & fresh spinach. They are grain-free, oil-free, easy to make, and scrumptious.

Prep Time: 2 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 4 minutes minutes

Servings: 6 medium tortillas

Ingredients 

1x2x3x

• ▢ 1.25 cups chickpea flour
• ▢ 1.33 cups water
• ▢ 1.25 cups packed fresh spinach leaves
• ▢ Optional: 1/4 teaspoon fine sea salt, (more or less to taste)

US Customary – Metric

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Instructions 

• In a blender, process, the chickpea flour, water, spinach and salt until blended and completely smooth, stopping to scrape down sides of blender once or twice, as needed.
• Transfer batter to a glass measuring cup or pitcher (for easy pouring); cover and let rest for at least 1 hour or for up to 48 hours.
• Heat a medium, nonstick skillet (I used seasoned cast iron; a ceramic non-stick pan is another healthy choice) over medium-high heat.
• Pour about 1/3 cup batter into the pan, quickly tilting in all directions to cover bottom of pan. Cook for about 45 seconds, until it’s just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness. The tortilla is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan. Turn the tortilla over and cook for 15 to 30 seconds, until it releases easily from the pan.
• Transfer the tortilla to a cooling rack to cool completely. Repeat with the remaining batter, adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.

Notes

Storage: Store the cooled tortillas in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months. To ensure against any sticking, layer pieces of wax paper or parchment paper between the tortillas.

Variation: Replace some of the spinach with fresh herbs, such as basil, cilantro or parsley. Kale can be used in place of the spinach, however, the substitution works best if you have a high speed blender (the batter will not be completely smooth when pureeing the kale in a regular blender).

Nutrition

Serving: 1tortilla | Calories: 76kcal | Carbohydrates: 11.3g | Protein: 4.6g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 115mg | Fiber: 2.2g | Sugar: 2.1g

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