Grain-Free Spinach Tortillas (Edit recipe)

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.

20 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by Otto's Naturals

View original recipe

Serves: 8

Ingredients

4 cups Spinach, fresh (approximately 103 grams)
1 cup Water, warm
1 cup Otto’s Naturals Non-GMO Cassava Flour
1/4 tsp Sea Salt
2 Tbsp Olive Oil
3 Tbsp Water, warm (additional)

Chicken Wraps

Mayonnaise
Rotisserie Chicken, shredded
Microgreens, and/or spinach
Bacon Bits
Mild Cheddar Cheese, shredded

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Process

Cook Mode

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.