2 Ingredient Spinach Tortillas (Vegan, Grain-Free)

4.91 from 32 votes

2 Ingredient Spinach Tortillas (Vegan, Grain-Free)

Vegan 2 ingredient spinach tortillas made with chickpea flour & fresh spinach. They are grain-free, oil-free, easy to make, and scrumptious.

Prep Time2

Cook Time2

Total Time4

Course: Tortillas & Flatbreads

Cuisine: American

Keyword: 2 ingredients, 3 ingredient wfpb bread, chickpea flour, easy, easy wfpb bread, gluten-free, grain-free, low-calorie, oil-free, spinach, spinach tortilla, tortilla, vegan, wfpb bread, wfpb tortillas, wfpbno

Servings: medium tortillas

Author: Camilla

Ingredients

1.25 cups chickpea flour
1.33 cups water
1.25 cups packed fresh spinach leaves
Optional: 1/4 teaspoon fine sea salt (more or less to taste)

US Customary - Metric

Instructions

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.
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.
Heat a medium, nonstick skillet (I used seasoned cast iron; a ceramic non-stick pan is another healthy choice) over medium-high heat.
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 releases easily from the pan.
Transfer the tortilla to a cooling rack to cool completely. Repeat with the remaining batter, adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.

Notes

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