Grain-Free Spinach Tortillas
If you are looking for a delicious grain-free alternative to traditional wheat tortillas, then you've come to the right recipe. Not only are they grain-free, they are packed with spinach, making them an excellent choice if you are wanting to add more veggies into your meals. In addition to these tortillas being easy to make and absolutely scrumptious, they are also a great source of fiber, vitamins and minerals! Plus, these spinach tortillas are incredibly versatile and can be used as affordable gluten-free sandwich wraps. No need to look at expensive store options anymore.
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
12
Serves: 8
Ingredients
- 4 cups4 cups4 cups Spinach, fresh (approximately 103 grams)
- 1 cup1 cup1 cup Water, warm
- 1 cup1 cup1 cup Otto’s Naturals Non-GMO Cassava Flour
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Water, warm (additional)
- Mayonnaise
- Rotisserie Chicken, shredded
- Microgreens, and/or spinach
- Bacon Bits
- Mild Cheddar Cheese, shredded
Chicken Wraps
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine the fresh spinach and the ½ cup of warm water in a food processor. Pulse until the spinach is blended into a puree.
- In a large mixing bowl, whisk together the cassava flour and the sea salt. Add the spinach puree, olive oil, and 3 Tablespoons of additional warm water. Stir until the batter forms a smooth ball. The dough should be moist but should not stick to your hands. Divide the dough into eight equal portions and roll each portion into a ball.
- Heat a skillet over medium heat. Using a tortilla press, press one of the dough balls into a flat tortilla between two sheets of parchment paper.
- Lay the tortilla on the counter and gently peel off the top layer of parchment paper. Carefully flip the tortilla back onto the parchment paper you just peeled off so that the other side is facing up. Carefully peel off that parchment paper. Now the tortilla should be released from both parchment paper pieces but still laying on one sheet.
- Gently flip the tortilla into the hot skillet and then peel off the parchment paper.
- Let the tortilla cook in the skillet for 2-3 minutes before flipping it and allowing it to cook for 2-3 more minutes. Both sides should develop nice brown spots, but they won’t bubble or puff like traditional tortillas.
- Transfer the tortillas to a tortilla warmer to allow it to get nice and flexible for making wraps. Repeat the pressing and cooking process for the remaining dough balls.
Notes
Only press the tortilla right before you are going to transfer it into the hot skillet. If the tortilla is set on the parchment paper for too long, the paper will become too moist, and it will be difficult to peel off the tortilla.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Shellfish Free Side Dishes Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 95 |
| Fat: | 4 g |
| Carbohydrates: | 16 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 104 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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