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
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.
