Low Sodium Homemade Spinach Tortilla
Elevate your homemade tortilla game with this *Low Sodium Homemade Spinach Tortilla* recipe, a nutritious and flavorful twist on classic flatbreads! Packed with the vibrant goodness of fresh spinach and crafted with heart-healthy whole wheat flour, these tortillas are perfect for anyone seeking a low-sodium alternative without sacrificing taste. The easy-to-follow steps guide you through blanching spinach for a beautiful green hue, blending it into a silky puree, and combining it with unsalted butter to create an elastic, wholesome dough. After a quick roll-out and sear on the skillet, these soft and tender tortillas are ready to complement wraps, tacos, or healthy meals. With just 20 minutes of prep time and no preservatives, this homemade recipe proves that clean eating can be delicious, convenient, and satisfying.
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Recipe Information
Ingredients
- 2 cups fresh spinach leaves
- 2.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 4 tablespoons unsalted butter
- 1 cup water
- 1 tablespoon olive oil
Instructions
Begin by blanching the fresh spinach leaves. Boil water in a saucepan, add the spinach, and let it cook for about 1 minute until wilted. Drain and immediately transfer to ice water to retain the green color. Drain again and pat dry with a paper towel.
In a blender or food processor, blend the blanched spinach with the olive oil until smooth.
In a large mixing bowl, combine whole wheat flour and baking powder. Mix well.
Add the spinach puree and unsalted butter into the flour mixture. Mix with your hands until crumbly.
Gradually add water to the mixture, starting with 3/4 cup and adding more if necessary. Knead the mixture until it forms a smooth, elastic dough. This should take about 5-7 minutes.
Cover the dough with a damp towel and let it rest for 15 minutes.
Divide the rested dough into 8 equal portions. Roll each portion into a ball.
On a lightly floured surface, roll out each ball into a thin circle, about 8-9 inches in diameter, using a rolling pin.
Heat a non-stick skillet over medium-high heat. Cook each tortilla for 1-2 minutes on each side, or until light brown spots appear.
Transfer cooked tortillas to a plate and cover with a kitchen towel to keep them soft and warm.
Continue the process with the remaining dough balls. Serve the tortillas warm or let them cool completely before storing in an airtight container.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 1.6 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1450 mg | 31% | |
*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.
