I am so excited to share the recipe for these Grain-free Spinach Tortillas with you guys. It took a little testing to get these tortillas to where I wanted them, both in texture and pliability, but also color and taste. I have tested them many times now and I am still amazed at how simple they are to make and just how perfect the end result is.
I know that homemade tortillas can be a tad intimidating at first, especially if you’ve never made them, but I can assure you after one or two times, it feels like second nature. There is something so meditative and soothing about the process of rolling the dough into balls, pressing, rolling, a quick cook. You get into this beautiful flow and within minutes, a stack of these gorgeous, vibrant wraps.
I love these Grain-free Spinach Tortillas as an option for sandwich wraps when I am making hubby’s lunches, but I also love to make tacos/burritos in there – when the mood strikes. These tortillas are insanely durable and pliable, so you can load them up with spreads, meats, veggies, the works.
Using Dole’s Organic Baby Spinach Salad, I decided rather than pulling together another awesome plate of greens, traditional salad-style, which is literally my favorite thing to eat, I wanted to offer up a fun, creative and unique way to get in those salad greens. Plus, depending on how you load up these tortillas, you can mound up the veggies, use a veggie based spread and your favorite protein, it’s literally like a hand salad. Is that a thing? Hand salad? Let’s make it one.
- 4 cups DOLE Organic Baby Spinach
- ½ cup filtered water, divided in half
- 1 cup cassava flour (I use this brand)
- 1 tablespoons finely ground golden flaxseeds*
- ¼ teaspoon sea salt (to taste)
- 3 tablespoons fat of choice (palm shortening, lard, olive oil or avocado oil)
- Add the baby spinach and ¼ cup of the water to a medium sauce pan over medium heat. Cover. Steam the spinach until just wilted. Remove from the heat. Add the spinach, the cooking water and the additional ¼ cup water to a blender and puree until smooth and there are not bits of spinach visible. Set aside to cool slightly.
- In a large bowl whisk together the flour and the flax seed meal and salt. Add the fat and begin mixing together with your hands until its crumbly and sandy. Add the spinach purée, start with half and continue working with your hands. Add more of the spinach puree slowly, as needed. Continue to work with your hands. The dough will feel sticky at first, but as you work it, the flour absorbs the liquid and the dough should feel soft and pliable, not at all crumbly.
- Separate and roll the dough into 4-6 evenly sized balls and wrap in plastic while you are prepping everything, to keep them from drying out. (I find weighing the dough balls out give the best results. I make each tortilla ball around 60-65 grams for an 8.5 to 9-inch tortilla.)
- Place the dough ball between two sheets of parchment, gently press the ball down into a disc with your hand. Place the dough on a tortilla press or simply roll out by hand with a rolling pin, to your desired thinness. I do a combination of the press and the rolling pin to get to the perfect even thinness I prefer. This is the tortilla press I use: http://amzn.to/2jvuw5q
- Heat a cast iron griddle or pan over medium heat until evenly heated.
- Working with one tortilla at a time, peel off the top piece of parchment paper and carefully place the tortilla onto the hot pan, peeling off the other piece of parchment, slowly. Cook for a minute or less, until it starts to bubble just slightly and brown just a little, you don't want to overcook it through or it will get crispy, dry and won't roll as nicely.
- Flip to the other side and cook another minute or so until cooked. Checking often.
- Remove from the pan and place on a towel (or paper towel) lined plate and continue cooking the rest.
- Store the cooked tortillas, covered or wrapped in the fridge. Let come to room temperature and reheat on a griddle or pan until softened and warmed. Dough can be made ahead of time, up to a few days, be sure to let the dough come to room temperature before rolling out.
These tortillas will work without the flaxseed, you may just need a little less of the liquid than you would when include the flax. I haven't tested ground chia seeds myself, so I am not sure if those would provide the same results. If you experiment and try it, please report back.
For AIP, leave out the ground flaxseed
This is the tortilla press that I use: http://amzn.to/2jvuw5q
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Thank you! Giving this a try to use with my favorite filling.. Avocado, tomato and cilantro with a dash of lemon (or?). Need to cut the corn and this is the way to go.
These look great. Do you think I can use ground chia instead of flax? Is the flax serving a function or for taste/nutrition?
Thank you for all of the wonderful recipes you’ve created. Several are go to recipes for us.
I haven’t tested with chia, but it might work. I find the flax brings a really nice chew and flex to these vs without the flax. That said, it isn’t necessary to the final product, you will likely just need less liquid than if you include them and they may be just a tad less chewy and bendy, if that makes sense. Thanks for your wonderful comment and kind words, that makes me SOO happy to read.
If you can’t tolerate flax, what should you use?
I find the flax brings a really nice chew and flex to these vs without. That said it isn’t necessary to the final product, you will likely just need less liquid than if you include them.
These look wonderful! What could I replace the flax with? I’m anaphylactic to flax…
I actually just updated the recipe post with notes to cover exactly this since I’ve received so many questions. But they aren’t absolutely crucial to the recipe. Leave them out and you will just likely need a bit less liquid and they will be a tad less chewy. That’s it 😉 Hope that helps.
Can these be frozen??
These look great. Is there an alternative to the cassava flour? I can’t find it where we live. Thanks
Hi, I would also love to know if there’s a replacement for the cassava flour. Thanks!
Crystal, these are cassava flour tortillas and the recipe has only been tested with that flour, so I don’t know of a simple 1 to 1 substitute. Sorry.
Just wanted to say i rolled my dough in to balls but instead of rolling between parchment i put the ball in the cooking pan then a square of parchment the used a pot that fit inside to press the ball into a flat round. Worked perfectly and they are delicious
These tortillas are so good. I’ve made these 4 times now. I got my Mom’s old tortillas press from when I was a kid and that makes a big difference. First time I made them I rolled them out, the press is the way to go. Also, the trick to these things is to really have the skillet hot so that they bubble up and cook in under a minute just like the directions say. The first three times I made them I overcooked them and they were hard because the skillet wasn’t hot enough. Now I’ve got it figured out and they’re soooo easy to make. Thanks for another great recipe Beth!
I made these and have one word… AMAZING! So easy to make and they hold together so well. Not to mention super tasty. I served them during a dinner party and they were a huge hit! Thank you!
After you make them how long do they last in the refrigerator? 🙂
I’d say they keep about 3-5 days.
Would you recommend the tortilla press that you use? Thanks!
Hey Maria here is the press that I use: http://amzn.to/2jvuw5q
Wow, these look great! I’m making these ASAP!
Hiya.! These look great .!! What would be the carb content.???? I’m looking for a low carb option xxx Thankyou
First , i saw a word “spinach” i wasn;’t interested in this , but when i saw it. This dish is so amazing and looks better than i thought.
What is the nutritional info? Calories, carbs, sugars, sodium, etc.? Thanks