Homemade Spinach Wraps Recipe (Step-by-Step Instructions)
Healthy Spinach Wraps are super easy to make, and perfect for enchiladas, tacos, burritos, and quesadillas. These homemade spinach tortillas are better than the store-bought garden spinach tortilla wraps.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dinner, Lunch, Side Dish
Cuisine: Mexican
Keyword: Spinach Tortillas, Spinach Wrap
Servings: 8
Author: Izzy
- 3 cups baby spinach washed and packed, 8 oz
- 2 cups spelt flour or all-purpose flour
- 1 1/4 cups cold water
- ½ teaspoon table salt
Line a large plate with parchment and set it aside.
Add the spinach, flour, water, and salt to a blender. Blend for 20-30 seconds or until smooth.
Place a nonstick skillet over medium heat (see note). Pour ½ cup of the batter into the center of the pan and spread out to about 12-inch diameter using a rubber spatula or trowel spreader.
Cook for about 1 ½ minutes until lightly browned underneath. Flip and cook on the other side for one minute more.
Remove to the prepared plate. Add another layer of parchment or a clean dish towel before adding the next wrap to prevent sticking.
- If you use a cast-iron skillet, add ½ teaspoon canola oil to the pan and coat thoroughly to prevent sticking.
Calories: 116kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1055IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 2mg