Name: Easy Spinach Chickpea Flour Tortillas (Vegan & Gluten-Free) Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Vegan
Ingredients: 1 cup (120 g) chickpea flour (also called garbanzo bean flour); ½ cup (60 g) tapioca flour/starch; 2 oz (60 g) fresh baby spinach leaves; 1 – 1 ⅛ cup (260 ml) water; ⅓ tsp salt

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Introduction

These easy spinach tortillas are a nutritious and delicious alternative to traditional wraps. Made with chickpea and tapioca flours, they are naturally gluten-free and vegan, perfect for a healthy meal or snack. Whip them up quickly for tacos, burritos, or any filling of your choice.

A stack of six thin, green crepes with a soft, slightly porous texture sits neatly on a white plate. The top crepe is partially folded over, showing its smooth, slightly shiny underside that contrasts with the tiny holes and uneven surface on top. The green color is vibrant and even throughout each crepe. The plate is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120 g) chickpea flour (also called garbanzo bean flour)
½ cup (60 g) tapioca flour/starch
2 oz (60 g) fresh baby spinach leaves
1 – 1 ⅛ cup (260 ml) water
⅓ tsp salt

Instructions

Step 1: Place all ingredients into a food processor or blender and process until smooth. Use 1 cup of water for thicker, smaller tortillas or about 1 1/8 cup of water for thinner, larger tortillas.
Step 2: Heat a non-stick skillet over low to medium heat. Pour about 1/3 cup of batter into the skillet for each tortilla. Optionally, add a few drops of oil, though it’s not necessary.
Step 3: Cook the tortilla for two minutes on one side, then flip and cook for another minute on the other side until cooked through and lightly browned.
Step 4: Remove from skillet and enjoy immediately with your favorite fillings.

Tips & Variations

For softer tortillas, cover them with a clean kitchen towel while cooking the remaining batter to keep them warm.
You can add herbs or spices like garlic powder or cumin to the batter for extra flavor.
Use fresh baby spinach for the best color and taste; frozen spinach can be used but make sure to drain excess water.

Storage

Store cooled spinach tortillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a dry skillet over low heat or wrap in a damp paper towel and microwave for 20-30 seconds until pliable.

How to Serve

A neatly arranged square black tray sits on a white marbled surface, featuring four bright green rolled crepes lined up side by side at the center. Above the crepes, from left to right, there is a small round bowl filled with golden-brown roasted chickpeas, a neat stack of round, light brown crackers, and a row of small pretzels. To the far right, a wooden bowl holds a creamy yellow dip garnished with green herbs, with two round chocolate balls covered in white coconut flakes placed below it. Cherry tomatoes form a bright red cluster next to a mix of walnuts and hazelnuts. Below the crepes, yellow ridged potato chips fill the bottom middle, flanked on the left by crisp green sliced bell peppers and on the right by a wooden bowl of shredded purple cabbage. On the left side of the tray, fresh strawberries, some halved, sit above a pile of plump dark blueberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are these spinach tortillas gluten-free?

Yes, these tortillas use chickpea and tapioca flours, both naturally gluten-free, making them safe for gluten-sensitive diets.

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it refrigerated. Stir well before cooking as some settling may occur.