Spinach Tortillas

About

These Keto tortillas are perfect for your breakfast burrito, chicken salad wrap, healthy gyro, and any other recipe that requires a tortilla! Just four ingredients make these perfect tortillas that are just as flexible as traditional tortillas made with corn or wheat flour. The bright green color makes your lunch look so much more fun. The tortillas are practically flavorless, so fill them to your heart’s desire with all your favorite Keto ingredients. Since the spinach doesn’t leave a strong flavor, kids will enjoy them too. Some suggestions are made further below on how to use this Keto recipe. For a yummy Keto lunch prep recipe, check out the Carb Manager Keto Grilled Chicken Mozzarella Wrap recipe, which uses these spinach tortillas. You can store these finished spinach tortillas in an airtight container in your refrigerator for up to 5 days. Lining the tortilla with pieces of parchment paper between each one will help avoid any tortillas sticking together.

Suggestions For Filling The Tortillas

Your possibilities are endless with what you can fill these Keto spinach tortillas with. For a breakfast burrito, add cooked bacon and scrambled eggs to a tortilla. At lunch or snack-time, you can create wraps on-the-go by layering your favorite deli slices with cheese and lettuce. At dinner, use the tortillas for taco or burrito night. You can even tear the tortilla into pieces for dipping in your favorite Keto dip recipe!

Modifying The Tortilla Batter

The fun color and bright, mild flavor of the spinach tortillas allow you to modify the recipe for more flavorful combinations. Try blending your favorite green herbs into the tortilla batter, such as basil, cilantro, or dried Italian seasoning. You can even replace some of the water with lime juice or add half a minced jalapeno to the batter for a spicy citrus tortilla. Really, you can add about any dried spice to the tortilla batter to your tastes.

Ingredients

1 oz spinach
½ cup paleo baking flour
1 dash salt
4 fluid ounce water

Instructions

Place all the ingredients in a food processor or good blender and pulse until you have a smooth spinach tortilla batter. You may need to use a spatula to scrape down your appliance in between blending the batter. Make sure no flour or spinach leaves clump upon or under the blades. Transfer the batter to a pitcher or measuring cup to help you control your pours in the next step.
Choose either an 8-inch or 10-inch non-stick pan to make the tortillas. You may lightly brush the base of your pan with olive oil, but it’s not necessary. Avoid using any extra non-stick spray. Heat the pan on medium-low heat. When the pan is heated, pour about ¼ cup of batter in the center of the pan. Rotate the pan to move the batter around until the whole base of the pan is coated.
Let the tortilla cook undisturbed until you see the edges turn light green and crispy. Use a spatula to gently start lifting any loose edges without tearing the batter. As the tortilla cooks, it will naturally release from the pan. When you can easily slide the spatula completely under the tortilla, flip it over and cook it for just 20 seconds or so on the opposite side. Transfer the tortilla to cool on a clean surface. Repeat Steps 2-3 until all the tortillas are made.