Paleo Homemade Spinach Tortilla
Brighten up your mealtime with these vibrant and nutrient-packed Paleo Homemade Spinach Tortillas! This gluten-free, grain-free, and dairy-free recipe combines fresh spinach leaves, almond flour, and tapioca flour to create soft, pliable tortillas with a burst of natural color and flavor. Blending the spinach with eggs and coconut milk ensures a smooth, velvety batter, while a touch of baking powder adds lightness to the texture. Perfect for a wide variety of wraps, tacos, or as a paleo-friendly bread alternative, these tortillas are cooked to golden perfection in coconut oil for a subtle nutty aroma. Quick and easy to make in just 35 minutes, this wholesome recipe serves as a versatile base for countless healthy dishes. Whether you’re exploring paleo, gluten-free, or simply nutritious eating, this homemade spinach tortilla recipe is the ultimate addition to your recipe collection!
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Recipe Information
Ingredients
- 2 cups Fresh spinach leaves
- 1 cup Almond flour
- 1 cup Tapioca flour
- 2 large Eggs
- 3 tablespoons Coconut milk
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon (for cooking) Coconut oil
Instructions
Rinse the fresh spinach leaves thoroughly under cold water to remove any dirt, then dry them using a clean kitchen towel or paper towels.
In a blender or food processor, combine the spinach leaves with the eggs and coconut milk. Blend until the mixture is smooth and the spinach is well incorporated.
In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, and salt.
Pour the spinach mixture from the blender into the dry ingredients and stir well until a smooth batter forms. Ensure there are no lumps.
Heat a non-stick pan over medium heat and add a small amount of coconut oil to coat the surface.
Pour about 1/4 cup of batter into the center of the pan. Quickly swirl the pan or use a spatula to spread the batter evenly into a circular shape.
Cook the tortilla for 2-3 minutes on one side, or until the edges begin to lift and the underside is golden brown.
Carefully flip the tortilla using a spatula, and cook for an additional 1-2 minutes on the other side.
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Stack cooked tortillas on a plate and cover with a clean towel to keep them warm until serving.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 11.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 414 mg | 9% | |
*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.
