I thought about calling this a Recipe Remake--which it is, but this is really just amazing in its own right--not just as a healthier version of something else. I am a huge fan of spinach. I love it on pizza and in calzones. I love it as a salad--especially with poppyseed vinaigrette. I especially love it when its not really treated like the healthy super food it is and its made into spinach dip. I was recently inspired to turn my regular tortilla recipe into a spinach tortilla when browsing over on Annie's Eats. I LOVED it. What a great way to get some veggie in! My kids actually downed nearly all the spinach tortillas I made for their snack--which made them even better! Just so you know--any of your favorite tortilla recipes could easily have spinach added--that's all I did! I've tried these with several different fats and mixes of flours now and all worked nicely. Enjoy!
Spinach Tortilla Wraps
2 cups all purpose flour*
1 tsp baking powder
1 tsp salt
1/2 cup packed, prepared spinach
2 Tbs oil, coconut oil, shortening or lard
~1/2 cup warm water
To prepare the spinach: Remove spinach leaves and wash well. While they are still wet, place in a microwave safe bowl. Microwave for just a minute or so to soften the leaves without having them cook down too much or retain too much water. You could also do this in a steamer or other similar method. Run a knife over the slightly cooked spinach and measure out 1/2 cup, packed, for the recipe. If spinach retained a lot of water, you'll want to squeeze it out.
For the wraps: Using a food processor, measure in flour, baking powder, and salt. Add the spinach and process until spinach and flour are well combined and spinach is fine like the flour. Process in the oil.
Dump contents into a bowl and add water, starting with about 1/3 cup, and adding it a tablespoon or so at a time until a slightly sticky ball forms. Allow to rest about 5 minutes while you heat a dry skillet. Divide dough into 8-12 pieces, depending how large you want your wrap. Lightly flour your work surface and a dough ball.
Roll out to desired thickness and size, being careful to flip and flour enough to keep it from sticking. Place on hot, dry skillet--cook first side just until bubbles appear. Flip and cook only 10-15 seconds more. Remove from skillet and place on a plate or in a towel and cover as you repeat with other dough pieces.
*Whole Wheat Variation: You can make these tortillas whole wheat by adding part or all whole wheat flour. Our favorite mix is half whole wheat flour and half all purpose flour (the all whole wheat ones do not stay as soft and are more brittle after they cool--having only half wheat flour seems to help this problem). The wheat and spinach are a wonderful combo!
Notes: If you don't have a food processor you might could do the flour/spinach mix in a blender as well. My food processor is TINY so I only used it to get the spinach incorporated then I moved it to a bowl to add water and form dough. Larger food processors could do this for you. I find with the added spinach I use less water than a regular recipe. Coconut oil gives these a wonderful flavor! Regular oil leaves a stronger spinach flavor.
Spinach Tortilla Wraps
2 cups all purpose flour*
1 tsp baking powder
1 tsp salt
1/2 cup packed, prepared spinach
2 Tbs oil, coconut oil, shortening or lard
~1/2 cup warm water
To prepare the spinach: Remove spinach leaves and wash well. While they are still wet, place in a microwave safe bowl. Microwave for just a minute or so to soften the leaves without having them cook down too much or retain too much water. You could also do this in a steamer or other similar method. Run a knife over the slightly cooked spinach and measure out 1/2 cup, packed, for the recipe. If spinach retained a lot of water, you'll want to squeeze it out.
For the wraps: Using a food processor, measure in flour, baking powder, and salt. Add the spinach and process until spinach and flour are well combined and spinach is fine like the flour. Process in the oil.
*Whole Wheat Variation: You can make these tortillas whole wheat by adding part or all whole wheat flour. Our favorite mix is half whole wheat flour and half all purpose flour (the all whole wheat ones do not stay as soft and are more brittle after they cool--having only half wheat flour seems to help this problem). The wheat and spinach are a wonderful combo!
Notes: If you don't have a food processor you might could do the flour/spinach mix in a blender as well. My food processor is TINY so I only used it to get the spinach incorporated then I moved it to a bowl to add water and form dough. Larger food processors could do this for you. I find with the added spinach I use less water than a regular recipe. Coconut oil gives these a wonderful flavor! Regular oil leaves a stronger spinach flavor.
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