Low Sodium Homemade Spinach Tortilla
Elevate your homemade tortilla game with this Low Sodium Homemade Spinach Tortilla recipe, a wholesome and nutritious alternative to store-bought options. Packed with vibrant, fresh spinach and made from heart-healthy whole wheat flour, these soft and pliable tortillas are a perfect base for wraps, quesadillas, or even as a healthier substitute for flatbreads. With no added salt, they’re ideal for those watching their sodium intake without compromising on flavor. The recipe combines simple, pantry-staple ingredients like unsalted butter, olive oil, and baking powder, while a quick spinach puree adds a beautiful green hue and a boost of antioxidants. Easy to prepare in under an hour, these tortillas are made with a fuss-free kneading technique and cook up perfectly in a skillet for a lightly charred, golden finish. Whether enjoyed fresh off the stove or stored for later, these versatile spinach tortillas are bound to become a healthy favorite in your kitchen!
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Ingredients
- 2 cups fresh spinach leaves
- 2.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 4 tablespoons unsalted butter
- 1 cup water
- 1 tablespoon olive oil
Directions
Step 1
Begin by blanching the fresh spinach leaves. Boil water in a saucepan, add the spinach, and let it cook for about 1 minute until wilted. Drain and immediately transfer to ice water to retain the green color. Drain again and pat dry with a paper towel.
Step 2
In a blender or food processor, blend the blanched spinach with the olive oil until smooth.
Step 3
In a large mixing bowl, combine whole wheat flour and baking powder. Mix well.
Step 4
Add the spinach puree and unsalted butter into the flour mixture. Mix with your hands until crumbly.
Step 5
Gradually add water to the mixture, starting with 3/4 cup and adding more if necessary. Knead the mixture until it forms a smooth, elastic dough. This should take about 5-7 minutes.
Step 6
Cover the dough with a damp towel and let it rest for 15 minutes.
Step 7
Divide the rested dough into 8 equal portions. Roll each portion into a ball.
Step 8
On a lightly floured surface, roll out each ball into a thin circle, about 8-9 inches in diameter, using a rolling pin.
Step 9
Heat a non-stick skillet over medium-high heat. Cook each tortilla for 1-2 minutes on each side, or until light brown spots appear.
Step 10
Transfer cooked tortillas to a plate and cover with a kitchen towel to keep them soft and warm.
Step 11
Continue the process with the remaining dough balls. Serve the tortillas warm or let them cool completely before storing in an airtight container.
Nutrition Facts
| Serving size | (656.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1567.7 |
| Total Fat 67.6g | 0% |
| Saturated Fat 31.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 124mg | 0% |
| Sodium 735.9mg | 0% |
| Total Carbohydrate 222.1g | 0% |
| Dietary Fiber 37.4g | 0% |
| Total Sugars 1.6g | |
| Protein 41.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 169.0mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1449.8mg | 0% |
Source of Calories