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2-ingredient spinach tortillas , made with nothing more than chickpea flour & fresh spinach, plus water. They are 100% grain-free, vegan, oil-free, and scrumptious.

Hello, everyone! Forgive me for this belated post, which I had every intention of uploading on Friday, but got waylaid by a series of schedule changes and unforeseen events. All is well, but I have, nonetheless, been itching for the chance to sit down and get this out to all of you.

I think it is one you will enjoy as much as I do, mostly for the taste, but also for the minimal number of ingredients (two, other than water & salt) , easy prep, and versatility for all kinds of meals and snacks.

It’s my 2-ingredient spinach tortillas, made with chickpea flour and spinach. Considering that green is my favorite color, simply looking at these tortillas makes me happy.

2-Ingredient Spinach Tortilla Benefits

Here is a list of their attributes:

  • Grain-free
  • Vegan
  • Gluten-free
  • Oil-free
  • Sugar-free
  • Vegetable-packed

I always liked the idea of spinach tortillas, until I looked at the ingredients list on a package of spinach flour tortillas and saw spinach as the second-to-last ingredient, followed only by preservatives. Sigh. It’s not the case here; spinach is quite literally packed in to these verdant flatbreads.

How to Make 2-Ingredient Spinach Tortillas

The batter is made in seconds, in a blender: chickpea flour, spinach, water and salt are added all at once and  liquefied to smoothie consistency.

It’s oh-so-tempting to make the tortillas straightaway, but it’s terribly important that you walk away and let the batter sit, for at least an hour, or for up to 2 days. It makes all of the difference when it comes to sticking: if the batter is left to sit, the tortillas are unlikely to stick to the pan.

How to Cook the Tortillas

Making the tortillas is a breeze once the batter is ready. It is more like making crepes than traditional tortillas.

Add a quick spritz of nonstick cooking spray (or a swipe of oil) to your favorite skillet. I use a well-seasoned, medium-size cast iron pan–seasoned cast iron pans are the best!

Heat the pan over medium-high heat. Pour in the batter, tilt and swirl to cover the pan, and cook each side until set (about 1 minute total).

The finished tortillas are simply wonderful, ready for use in your favorite Tex-Mex dishes, wraps, and so much more. The spinach has a neutral flavor, making these ideal for any filling you can imagine, or alongside stews and tagines, as a pick-up bread. I’ve even spread these with nut butter and jam, much to my son’s horror (he does not know what he is missing!)

Enjoy the remaining hours of your weekend, everyone! I have a slew of posts to share this week!

More Grain-Free & Vegan Tortillas to Love:

1-Ingredient Red Lentil Tortillas

2-Ingredient Chickpea Flour Tortillas

3-Ingredient Sweet Potato Tortillas 

1-Ingredient Black Bean Tortillas

2-Ingredient Coconut Flour Tortillas

1-Ingredient Split Pea Tortillas

Grain-Free Spinach Tortillas {2 ingredients, Vegan}

Grain-Free Spinach Tortillas {2 ingredients, Vegan}

Yield: 6 medium tortillas
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

2-ingredient spinach tortillas, made with nothing more than chickpea flour & fresh spinach, plus water. They are 100% grain-free, vegan, and scrumptious.


  • 1 and 1/4 cups (150 g) chickpea flour
  • 1 and 1/3 cups (325 mL) water
  • 1 and 1/4 cups packed fresh spinach leaves
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)


  1. In a blender, process, the chickpea flour, water, spinach and salt until blended and completely smooth, stopping to scrape down sides of blender once or twice, as needed.
  2. Transfer batter to a glass measuring cup or pitcher (for easy pouring); cover and let rest for at least 1 hour or for up to 48 hours.
  3. Heat a medium, nonstick skillet (I used seasoned cast iron) that has been lightly oiled over medium-high heat.
  4. Pour about 1/3 cup batter into the pan, quickly tilting in all directions to cover bottom of pan. Cook for about 45 seconds, until it’s just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness. The tortilla is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan. Turn the tortilla over and cook for 15 to 30 seconds, until it realease easily from the pan.
  5. Transfer the tortilla to a cooling rack to cool completely. Repeat with the remaining batter, oiling the skillet and adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.


Storage: Store the cooled tortillas in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months. To ensure against any sticking, layer pieces of wax paper or parchment paper between the tortillas.

Variation: Replace some of the spinach with fresh herbs, such as basil, cilantro or parsley. Kale can be used in place of the spinach, however, the substitution works best if you have a high speed blender (the batter will not be completely smooth when pureeing the kale in a regular blender).

Nutrition Information
Serving Size 1 tortilla
Amount Per Serving Calories 76Total Fat 1.3gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 115mgCarbohydrates 11.3gFiber 2.2gSugar 2.1gProtein 4.6g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. When you say to let the batter rest, should it sit on the counter or go in the fridge to do this?

  2. Thank you, 2 years ago I was told by my dr I needed to go gluten free, and this has been rough, not just taste wise but on the wallet, as I live on a fixed income. Added to it I live in a small area so options are limited and and most things I need have to be ordered.

    I had been making your 2-ingredient coconut flour tortillas for a while though I add extra spices to them, but went to make some the other night to find I was out of the psyllium husk powder, (which I didn’t have any issues using). But as I would have to order it I decided to try the split pea ones, they turned out great so tonight tried these and am thrilled to have 2 other options I really like, even better than the coconut flour ones.

  3. Mine turned out as crêpes more than tortillas. Something I did wrong? They were delicious though and I’ll use the recipe as injeras for Ethiopian meals but still I wonder if it’s something that I did?
    In any case, thank you, they were delicious!

  4. Hi, I made them today, the first one was ok but the rest came out with holes.
    What do you think I did wrong?

    1. Hi Patricia,
      Oh no, sorry to hear that! It sounds like they were simply too thin in spots. If that happens again while spreading, spoon a dribble of batter over any holesand smooth over with a spoon 🙂

    1. Great idea! Which I will borrow— we have a few scraggly basil leaves left in our garden, that would be a great way to use them up ?

  5. Hello,

    I did try to made them with pea flour and it was a disaster, flavor great but not body at all, what I should do with my mix?

    1. Hi Sandra,
      So sorry your tortillas did not work out. This recipe calls for chickpea flour, not pea flour. The latter is very different in texture and usually needs to be used in small quantities, in combination with other flours or starches.

    1. Hi Sheri,
      Sadly this will not work at all with coconut flour, they are so different. It will be a pan full of green mush. The only other possible flour that could stand in is lupin (lupini bean) flour or black bean flour. You need the protein structure of the beans.

      1. Thanks so much! I’m going to the store now so I’ll get some chick pea flour. Thanks again Also, as a 50 yr old mom of 4 older kiddies, I so appreciate your perspective of good food on the go. Good on ya girl!