Spinach Herb Tortillas

The other day, I wanted to make some wrap sandwiches.  I love my homemade tortillas, but I wanted something a little different this time around.  I go to thinking about the spinach herb tortillas available at the grocery store and decided to make those.

The only thing is…I couldn’t really find a recipe.  There are recipes out there, but they are mostly keto recipes made with a very thin batter producing wraps that are more crepe-like.  And that’s totally fine, but wasn’t quite what I was looking for.

So, I decided to create my own recipe and they were fantastic!  They were a little more fiddly to roll than my regular tortillas, likely because of the spinach, but once I figure out the right rolling method, these were just like the ones from the store, only fresh!

Recipe Note:

-This dough doesn’t have as much structure as a plain tortilla dough.  Be sure to use plenty of flour and work slowly, and the tortillas will take shape!

-Don’t roll too thin or they’ll stretch when transferred to the skillet

Spinach Herb Tortillas 

An Amy’s Cooking Adventures Original Recipe

1 teaspoon olive oil

1 clove garlic, minced

2 cups fresh spinach

2tablespoons fresh basil leaves

2 tablespoons fresh chives

3 cups all purpose flour

2 teaspoons baking powder

1 ½ teaspoons salt

⅓ cup solid vegetable shorting

¾ - 1  cup warm water, divided

Heat the oil in a skillet over medium heat.  Add the garlic and spinach.  Cook, stirring frequently until garlic is fragrant and spinach is wilted.  Remove from heat and set aside to cool slightly.

Place the spinach, basil, chives, and 2-3 tablespoons water in a mini food processor or mini blender.  Blend until finely chopped and smooth looking (it does not need to be completely smooth).

In the bowl of a standard food processor fitted with the dough blade, place the flour, baking powder, and salt.  Pulse the blade a few times to mix.

Add the shortening and process until the shortening is fully incorporated.  Stop the food processor and scrape down the sides as necessary.

Add the spinach mixture, then, while the food processor is running, slowly add the water in a steady steam until the dough forms a smooth, soft ball and leaves the sides of the bowl clean.  Depending on the flour and the humidity, you may use more or less water.

Let the dough knead for an additional 30 seconds.  Turn the dough out onto a lightly floured surface and divide into 2.5 ounce pieces (10-12 pieces).

Cover the pieces with a damp, lint-free towel and let the dough rest for 5-10 minutes.

Heat a large, dry sauté pan over medium heat.

Use a rolling pin to roll the dough balls into thin rounds (approximately 10-12 inches in diameter).  Dust the tortillas with enough flour to keep them from sticking.

Lay the tortillas, one by one, flat in the hot sauté pan and cook for 25-30 seconds or until bubbles begin to develop.  Flip and cook for another 30 seconds or until the bubbled sections are browned.

Watch the tortillas carefully.  As the pan continues to heat, you may need to reduce the time the tortillas cook and/or reduce the heat.

Place the cooked tortillas on a plate, covered with a kitchen towel to keep them warm and pliable.  Serve immediately, storing leftovers in a zipper bag in the refrigerator.  Warm leftover tortillas in the microwave for 15-20 seconds before using.

Makes 10- 12 tortillas