Gluten-Free Spinach Tortilla Wrap
Brighten your meals with these vibrant Gluten-Free Spinach Tortilla Wraps—a delicious and healthy alternative to traditional tortillas! Made with fresh spinach, gluten-free all-purpose flour, and a hint of ground flaxseed for added nutrients, this recipe creates soft, pliable wraps that are perfect for rolling up your favorite fillings. The quick and easy preparation involves blanching spinach for a lush hue, kneading a simple dough, and cooking over a skillet until adorned with golden spots. Ready in just 25 minutes, these tortillas are ideal for wraps, quesadillas, or as a wholesome base for any creative dish. Naturally gluten-free and packed with flavor, they’re a nutritious choice for anyone seeking a homemade, allergy-friendly option. Perfect fresh or lightly reheated, these spinach tortillas are sure to elevate your lunch or dinner game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh spinach
- 1 cup Gluten-free all-purpose flour
- 3 tablespoons Tapioca starch
- 1 tablespoon Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 1 tablespoon Olive oil
Instructions
Wash the fresh spinach thoroughly, then blanch it in boiling water for 1-2 minutes. Immediately transfer the spinach to an ice bath to cool, then drain well and squeeze out any excess water. Finely chop the spinach.
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, ground flaxseed, baking powder, and salt. Mix well to combine the dry ingredients.
Add the chopped spinach, warm water, and olive oil to the dry mixture. Stir the ingredients together until it forms a dough. If the dough is too sticky, add a small amount of gluten-free flour, 1 tablespoon at a time, until it is manageable.
Transfer the dough to a clean, lightly floured surface. Knead the dough for 2-3 minutes until smooth and pliable.
Divide the dough into 4 equal pieces and shape each piece into a ball. Using a rolling pin, roll each ball into a thin, round tortilla about 8 inches in diameter. Use additional tapioca starch if needed to prevent sticking.
Preheat a non-stick skillet or griddle over medium heat. Once hot, cook each tortilla for 1-2 minutes on each side, or until bubbles form and light golden spots appear. Do not overcook, as the tortillas should remain soft and pliable.
Transfer the cooked tortillas to a plate and cover them with a clean kitchen towel to keep them warm and soft as you cook the remaining tortillas.
These gluten-free spinach tortillas can be served immediately or stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 1.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
