These vibrant, homemade spinach tortillas are so quick and easy to make - and freeze super well as meal preps. For 235 calories per tortilla, for breakfast lunch or dinner, add your chosen fillings and you'll be left feeling comfortably full, and energised!
235 kcals per tortilla
makes: 8 tortillas
takes: 55 minutes
Ingredients
200g fresh spinach (can use frozen)
1/4 cup vegetable oil (60ml)
3 cups all purpose gluten free flour (360g)
1 stp baking powder
1 tsp salt
Method
Heat a skillet over medium heat. Rinse the spinach and add it damp to the skillet.
Sauté for 1-2 minutes until wilted. Then transfer into a colander, drain and run
under cold water.
2. Add the spinach into a blender along with oil and salt. Blend until smooth.
Place the flour and baking powder in a large bowl and whisk to combine. Add
spinach puree and a little water.Mix to combine with your hands and knead until
a soft dough forms. (If the dough seems to dry, add a little more water.)
3. Shape dough is into a ball, cover (or wrap in foil), and chill for 15-20 minutes.
4. Divide the dough into 6-8 equal portions, depending of your desired Tortilla size.
Dust a work surface with a little flour, if needed. Form each part into a ball and,
using a rolling pin, flatten to make a 8-/10-inch disc.
5. Heat a non-stick pan over medium heat. Cook the tortilla for 1-2 minutes or until
brown spots appear. Then flip and cook from the other side. Enjoy!
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