Spinach Low Carb Tortillas Green

Homemade low carb tortillas Green with sliced jalapeños and shredded cheese

Dominique

Spinach Low Carb Tortillas Green

Soft, flexible, and naturally green tortillas made from spinach and almond flour. A healthy wrap alternative perfect for keto, gluten-free, or clean eating.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 8 tortillas

Course: lunch, Snack

Cuisine: American, Mediterranean

Calories: 98

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking soda
2 teaspoons xanthan gum
1 teaspoon sea salt
1 tablespoon golden flax meal
2 teaspoons chia seeds optional

Wet Ingredients and Flavor

1 large handful raw baby spinach
2 teaspoons white vinegar
3 tablespoons water
1 large egg

Method

In a large bowl, mix almond flour, coconut flour, baking soda, xanthan gum, sea salt, flax meal, and chia seeds if using. Stir until evenly blended.
Add the raw baby spinach and a small portion of the dry mix to a high-speed blender. Blend until smooth and well-pureed.
Pour the spinach blend into the bowl with the rest of the dry mix. Add the egg, white vinegar, and water. Stir until a dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 20 minutes to firm up.
Weigh the dough and divide into 8 equal parts. Roll each piece into a ball.
Place one dough ball between two pieces of parchment paper and roll into a thin round tortilla. Repeat for all portions.
Preheat a skillet over medium-high heat. Cook each tortilla for about 20–30 seconds per side until bubbles and golden spots form.
Stack tortillas in a clean towel to trap steam and keep them soft until ready to serve.

Notes

Let tortillas cool completely before storing. Keep in an airtight container in the fridge for up to 5 days or freeze with parchment between each for up to 3 months. Reheat with a damp paper towel in the microwave or on a skillet over low heat.