Paleo Homemade Spinach Tortilla
Elevate your paleo meals with these vibrant and nutritious Paleo Homemade Spinach Tortillas—a deliciously gluten-free and grain-free alternative perfect for wraps, tacos, or a creative low-carb pizza base. Made with fresh spinach leaves, almond flour, and tapioca flour, these tortillas are rich in flavor and nutrients while maintaining a soft yet sturdy texture. The batter comes together effortlessly in just minutes by blending spinach with eggs and coconut milk, creating a bright green hue that's as eye-catching as it is appetizing. Lightly cooked in coconut oil for a golden finish, these tortillas are ready in under 20 minutes and feature a delightful balance of earthy spinach, subtle nuttiness, and just the right touch of seasoning. Perfect for paleo, Whole30, or clean-eating enthusiasts, these wholesome wraps are versatile and satisfying for a wide range of meals.
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Ingredients
- 2 cups Fresh spinach leaves
- 1 cup Almond flour
- 1 cup Tapioca flour
- 2 large Eggs
- 3 tablespoons Coconut milk
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon (for cooking) Coconut oil
Directions
Step 1
Rinse the fresh spinach leaves thoroughly under cold water to remove any dirt, then dry them using a clean kitchen towel or paper towels.
Step 2
In a blender or food processor, combine the spinach leaves with the eggs and coconut milk. Blend until the mixture is smooth and the spinach is well incorporated.
Step 3
In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, and salt.
Step 4
Pour the spinach mixture from the blender into the dry ingredients and stir well until a smooth batter forms. Ensure there are no lumps.
Step 5
Heat a non-stick pan over medium heat and add a small amount of coconut oil to coat the surface.
Step 6
Pour about 1/4 cup of batter into the center of the pan. Quickly swirl the pan or use a spatula to spread the batter evenly into a circular shape.
Step 7
Cook the tortilla for 2-3 minutes on one side, or until the edges begin to lift and the underside is golden brown.
Step 8
Carefully flip the tortilla using a spatula, and cook for an additional 1-2 minutes on the other side.
Step 9
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Step 10
Stack cooked tortillas on a plate and cover with a clean towel to keep them warm until serving.
Nutrition Facts
| Serving size | (422.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1277.6 |
| Total Fat 71.8g | 0% |
| Saturated Fat 18.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 372mg | 0% |
| Sodium 1811.4mg | 0% |
| Total Carbohydrate 135.4g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 11.1g | |
| Protein 34.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 328.6mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 414.4mg | 0% |
Source of Calories