If you’re craving a fresh twist on a classic staple, this Easy Homemade Spinach Tortillas Recipe is going to steal your heart and your taste buds. Packed with vibrant green spinach, these tortillas bring a subtle earthiness and natural color that will brighten up any meal, whether you’re wrapping up taco night, making a quick wrap, or simply enjoying them warm and fresh. Not only are they visually stunning, but they also offer a satisfying texture that’s tender yet sturdy enough to hold all your favorite fillings. Trust me, once you make these at home, the store-bought versions will feel like a distant memory.

Ingredients You’ll Need

A silver pan holds a single layer of cooked dark green spinach leaves, looking soft and slightly shiny. On top of the spinach, there is a wooden spatula with a flat, broad shape resting at the right side inside the pan. The pan sits on a smooth white marbled surface which contrasts with the bright green spinach and wooden spatula. There are no other visible layers or ingredients in the pan. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, straightforward ingredients is the secret to making delicious spinach tortillas that taste fresh and homemade. Each ingredient plays a crucial role in adding flavor, texture, or that beautiful green hue that sets these apart.

Fresh spinach (6 cups, chopped): This is the star ingredient giving the tortillas their signature color and subtle vegetable flavor, plus a nutrient boost.
Olive oil (1 tbsp): Adds richness and helps wilt the spinach evenly without losing its bright green shade.
All-purpose flour (3 cups): The base of the dough that provides structure and chewiness to the tortillas.
Cold butter, cubed (3 tbsp): Creates a tender, flaky texture and adds a touch of delicious richness to every bite.
Salt (1 ½ tsp): Enhances all the flavors and balances the earthiness of the spinach.
Water (¼ cup, plus more if needed): Brings the dough together just right—moist but not sticky—ensuring easy rolling and perfect cooking.

How to Make Easy Homemade Spinach Tortillas Recipe

Step 1: Wilt the Spinach

Start by heating the olive oil in a large skillet over medium heat. Toss in the chopped fresh spinach and cook just until it wilts and releases its moisture. Make sure to cook until nearly all the liquid evaporates—that’s key to avoid soggy dough later.

Step 2: Prepare the Dough

While the spinach cools slightly, combine the flour, salt, and cold cubed butter in a food processor. Pulse a few times to mix and break down the butter for that tender texture. Then add the cooked spinach and pulse again until everything is evenly combined and finely chopped.

Step 3: Form the Dough Ball

With the food processor running, slowly drizzle in the water. Watch as the dough forms—if it feels too dry, add a splash more water, but be careful not to overdo it. Once the dough comes together in a ball, it’s ready.

Step 4: Roll Out the Tortillas

Divide the dough into 10 equal portions and roll each into a ball. Lightly flour your work surface and use a rolling pin to shape each ball into an 8-inch thin circle, aiming for an even thickness throughout.

Step 5: Cook to Perfection

Heat a dry skillet over medium heat—no oil necessary here. Place each tortilla on the hot pan and cook for about 30 seconds on each side. You’ll see beautiful little bubbles form, and the tortillas will become flexible and cooked through with lovely golden spots.

How to Serve Easy Homemade Spinach Tortillas Recipe

A stack of green spinach flatbreads is neatly folded and placed in the center of a white plate, showing multiple thin layers with a slightly bumpy texture and small browned spots scattered across the surface. In the background, there is a white bowl filled with fresh green spinach leaves on the left side, and on the right side, there is another white plate holding rolled wraps filled with sliced avocado and thin slices of meat, sitting on a white marbled surface. The overall look is fresh and healthy with green and white colors dominating the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Complement the natural earthiness of your spinach tortillas with fresh garnishes like chopped cilantro, sliced avocado, or a dollop of cool sour cream. A sprinkle of crumbled feta adds a delightful tang that pairs beautifully as well.

Side Dishes

These tortillas shine alongside hearty black beans, zesty grilled chicken, or roasted vegetables. A bright mango salsa or smoky chipotle sauce also makes a fantastic pairing, elevating simple meals into feasts.

Creative Ways to Present

Get creative by using these colorful tortillas as wraps for Mediterranean-inspired fillings, breakfast burritos, or even grilled quesadillas with gooey cheese inside. They can also be cut into triangles and baked into homemade spinach tortilla chips, perfect for snacking with dips.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, wrap the cooked tortillas tightly in a clean kitchen towel and place them inside a sealable plastic bag in the fridge. They stay fresh for up to 3 days and retain their softness beautifully.

Freezing

For longer storage, stack the cooled tortillas with parchment paper between each to avoid sticking. Seal them in an airtight container or freezer bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To warm the tortillas, heat a dry skillet on medium and cook each one for 20-30 seconds per side until warm and pliable. Alternatively, wrap them in a damp paper towel and microwave for 20 seconds for a quick fix.

FAQs

Can I use frozen spinach for this recipe?

Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out as much moisture as possible before adding it to the dough to prevent sogginess.

Can I make this recipe gluten free?

While this recipe uses all-purpose flour, you can experiment with gluten-free blends that work well for flatbreads; just note the texture may vary slightly.

How long do spinach tortillas last at room temperature?

They’re best enjoyed fresh or refrigerated. At room temperature, keep them covered to prevent drying out, but consume within a few hours for best taste and texture.

Can I add other greens instead of spinach?

Absolutely! Kale, chard, or even finely chopped herbs like cilantro can be delightful substitutions or additions, just adjust cooking times to ensure they wilt properly.

Why is the spinach dough crumbly?

If your dough feels crumbly, it likely needs a touch more water or less flour. Adding water slowly and kneading gently will help bring the dough together smoothly.

Final Thoughts

I can’t recommend this Easy Homemade Spinach Tortillas Recipe enough—the vibrant color, the fresh taste, and the satisfying texture make it a new favorite in my kitchen. It’s perfect for impressing friends or simply treating yourself to something wholesome and homemade. Give it a try and watch these tortillas become a staple you’ll crave again and again.

Easy Homemade Spinach Tortillas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 7 reviews

Author: Jessica
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 10 tortillas
Category: Bread
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These easy homemade spinach tortillas combine fresh spinach and simple pantry ingredients to create soft, flavorful tortillas perfect for wraps, tacos, or burritos. The spinach is cooked and incorporated into a tender dough, then cooked quickly on the stovetop for fresh, vibrant green tortillas that add color and nutrition to any meal.

Ingredients

Vegetables

6 cups fresh spinach, chopped

Dry Ingredients

3 cups all purpose flour
1 ½ teaspoons salt

Dairy & Fat

3 tablespoons cold butter, cubed
1 tablespoon olive oil

Liquids

¼ cup water, plus more as necessary

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Instructions

Cook spinach: Heat the olive oil in a large skillet over medium heat. Add the chopped spinach and cook until it is wilted and all the liquid has evaporated, about 3-5 minutes. Set aside to cool slightly.
Prepare dough: In a food processor, combine the flour, salt, and cold cubed butter. Pulse a few times until the mixture resembles coarse crumbs. Add the cooked spinach and process until well combined.
Add water and form dough: With the processor running, slowly pour in the water. Continue processing until the dough comes together into a smooth ball that holds its shape. If necessary, add a little more water, a teaspoon at a time.
Divide dough: Turn the dough out onto a lightly floured surface and divide it into 10 equal portions. Roll each portion into a ball.
Roll tortillas: Using a rolling pin, roll each ball into an 8-inch circle, dusting with flour as needed to prevent sticking.
Cook tortillas: Heat a dry skillet over medium heat. Place a tortilla in the skillet and cook for about 30 seconds on each side, until lightly browned and cooked through. Repeat with remaining tortillas.
Serve or store: Serve the tortillas immediately or wrap them in a clean towel and place in a sealable plastic bag. Refrigerate until ready to use.

Notes

For softer tortillas, allow them to rest wrapped in a towel before serving.
If dough is too sticky, add a small amount of flour while rolling.
Use fresh spinach for the best color and flavor; frozen spinach will add excess moisture.
Tortillas can be stored in the refrigerator for up to 3 days or frozen for longer storage.
These tortillas are versatile and can be used for wraps, quesadillas, or as a side with soups and salads.