Recipe Directions

1. Process all ingredients in the food processor until pretty smooth. 2. Spread the batter into 4 rounds onto teflex sheets. I found the easiest way to do this is to divide the batter into four small mounds on the teflex sheets. Lay a clean gallon sized ziploc on top of one of the mounds. Use an offset spatula to spread the batter using a circular motion, it should be the thickness of a flour tortilla. 3. Dehydrate until the teflex can be peeled away, it took me 4 hours in our humid climate. 4. Put directly on the screens and dehydrate until dry but still pliable. It took me another 4 hours.
These are fabulous!!!

Daniefon's Thoughts

I found this recipe in the forum. It was given by Om, who I asked via the forum if I could post it. I didn’t hear from her, but this recipe is just too good not to share. I changed it a little bit. I ate the tortillas with a little smashed avo, fresh tomato and shredded carrots. I am going to try making enchiladas next. When I do, I’ll post a picture. For now you can imagine a dark green flour tortilla, these are flexible and strong enough to hold fillings. Thanks, Om!

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Territa's Review

Spinach Tortillas
4
4 out of 5

I ended up with 4 small thin tortillas which only took a total of 4 hours to dry (removed from non-stick sheet and flipped after 2). Very tasty. When I make this again (and I will), I think I will double the recipe - hopefully I'll get about 5 slightly thicker, larger tortillas! Thanks VERY MUCH for the ziploc bag tip, btw!

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i have overdried them too. I just sprinkled a little bit of water on them and put them in a ziploc, that fixed them. But, I like the chips too. Please let me know how they do without flax. I assumed it was what helped hold them together.

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I made these last night and dried them too much; still the 'chips' that resulted were so flavorful, I can't wait to try them as pliable tortillas, but will also eat them regularly as chips. I am going to try it without flax and see how these spinach wrap-ups do. Thanks for sharing.

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can't wait to try this!

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Om, sorry I didn't wait long enough for you to respond. I was just so excited that they were soooooooooo good.

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These sound great! Plus, the lime will help to break down the calcium oxalate in the spinach and make it absorbable!!

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You're welcome! Can't take credit though...Give it up for Cafe Gratitude!

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Thanks for the recipe. I really like tortilla's when they are pliable. I make a lot of Alissa's corn tortillas for this reason, but tooth picks are always be needed.

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This sounds sooooooooooooooo good! Thanks for this!

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