A spinach tortilla wrap is a delicious and nutritious alternative to regular tortilla wraps. As the name suggests, spinach is a key ingredient in spinach tortillas, giving them their distinctive green color and packed with vitamins and minerals. But what else goes into making these healthy wraps? Here we’ll take a closer look at the main ingredients and how they come together to create the spinach tortilla.
Flour
The base of any tortilla is flour. Traditional flour tortillas are made from wheat flour. But spinach tortillas can be made from alternative flours like whole wheat, corn, almond flour, coconut flour, or a blend. Using different flours affects the taste, texture, flexibility, and nutrition of the tortilla. Whole wheat or flour blends provide more nutrients and fiber compared to refined white flour. Corn flour gives the tortillas a distinctive corn flavor. Gluten-free flours like almond or coconut work for paleo, keto, or gluten-free diets.
Common flours used:
- All-purpose flour
- Whole wheat flour
- Corn flour
- Almond flour
- Coconut flour
- Flour blends
All-purpose flour is the most commonly used. But whole wheat or blended flours are great options for extra nutrition and fiber. The flour gives the spinach tortilla its basic structure and influences the end texture.
Fats
Some type of fat is essential to make tortilla dough pliable and flexible. Adding fat prevents the tortillas from becoming too brittle. The most common fats used are:
- Vegetable oil
- Olive oil
- Coconut oil
- Lard or butter (less common)
Vegetable and olive oils are healthy unsaturated fats that get incorporated smoothly into the dough. Coconut oil is great for its subtle flavor. Animal-based fats like lard or butter can be used but aren’t as heart healthy. The type of fat impacts the tortilla’s nutrition profile.
Typical fat content:
Most spinach tortilla recipes call for 2-3 tablespoons of added fat per cup of flour. The fat content gives the tortillas flexibility and also adds flavor.
Spinach
Of course, spinach is the star ingredient that distinguishes spinach tortillas. Fresh or frozen chopped spinach is most commonly used. The amount can range quite a bit based on personal preferences:
- 1-2 cups fresh spinach
- 1/2 – 1 cup frozen spinach
- A few large handfuls of fresh baby spinach
Adding more spinach gives the tortillas a more vibrant green color and packed with spinach flavor. Using less spinach results in a more subtle spinach taste. Excess moisture is squeezed out before adding the spinach to the dough. The spinach provides nutrients like vitamin A, vitamin C, iron, and calcium.
Nutrition facts for 1 cup of spinach:
| Nutrients | Amount |
|---|---|
| Calories | 7 |
| Protein | 0.9 g |
| Carbs | 1 g |
| Fiber | 0.7 g |
| Vitamin A | 56% DV |
| Vitamin C | 14% DV |
| Iron | 5% DV |
| Calcium | 3% DV |
As you can see, spinach packs a nutritious punch! Adding a cup or more into each tortilla recipe significantly increases its vitamin and mineral content.
Spices and Herbs
Adding certain spices and herbs can enhance the flavor of spinach tortillas. Some good options are:
- Dried basil
- Garlic powder
- Onion powder
- Dried oregano
- Chili powder
- Cumin
- Crushed red pepper
Garlic, oregano, basil, and chili powder nicely complement the spinach flavor. Start with 1/2 to 1 teaspoon of added spices and adjust to taste. They give the tortillas an extra flavor punch.
Salt
A pinch or two of salt is essential for enhancing flavor in spinach tortillas. Salt helps balance and boost the other ingredients. Too much can make the tortillas taste overly salty, so moderation is key. Using 1/4 to 1/2 teaspoon of salt per cup of flour is usually sufficient.
Baking Powder
A small amount of baking powder can help spinach tortillas achieve a soft and pliable texture. Baking powder gives some lift to the dough. About 1/2 teaspoon per cup of flour is standard. Too much baking powder can make the tortillas puffy.
Water
Water brings the spinach tortilla dough together into the right consistency for rolling and cooking. The amount of water needed depends on the flour and ingredients used. Typically 1/2 to 3/4 cups of warm water is added slowly and kneaded into the dry dough until it forms a smooth, pliable ball. The water hydrates the flour and activates the gluten development.
Tips for the right dough consistency:
- Add water gradually and knead to form a soft ball
- Avoid adding too much water so the dough isn’t sticky
- Sprinkle extra flour if needed to reduce stickiness
- Let the dough rest for 30 mins, covered, which allows gluten to relax
Making the Dough
Now that we’ve covered the key ingredients, let’s discuss briefly how they come together into spinach tortilla dough:
- Whisk together the dry ingredients – flour, salt, baking powder, spices
- Work in the fat – like olive or vegetable oil
- Mix in the spinach, ensuring it’s drained of excess moisture
- Gradually pour in the warm water and knead everything together
- Once combined, knead vigorously for 2-3 minutes until smooth
- Cover the dough ball and let rest for 30 mins
This allows time for the gluten to relax and results in more pliable tortillas. Once rested, the dough is ready for rolling and cooking.
Tips for great tortilla dough:
- Measure ingredients precisely for best results
- Use a food processor if needed to cut the spinach
- Knead very well to develop gluten structure
- If dough is too sticky, sprinkle extra flour
- Letting it rest prevents the tortillas from springing back
Cooking Methods
Spinach tortillas can be cooked in various ways once rolled out. The most common methods are:
- Pan-fried – Cook each side 1-2 mins in a hot skillet until lightly browned
- Baked – Bake at 400F for 8-10 mins, flipping halfway
- Microwaved – Microwave single tortillas for 30 sec intervals until puffed
Pan-frying gives the best flavor, while baking allows doing batches at once. Microwaving is the quickest option. Properly cooked tortillas will have light brown speckled spots and be fully set.
Storage and Serving
After cooking, spinach tortillas can be:
- Stacked and stored in a sealed container in the fridge for 5-7 days
- Frozen for 1-2 months in a freezer bag
- Reheated wrapped in foil or a paper towel for 30 sec
- Served warm or at room temp
- Filled and rolled up into wraps, tacos, etc
The possibilities are endless for serving spinach tortillas. They make nutritious sandwiches, breakfast burritos, soft tacos, and more. And leftovers reheat very well.
Key Takeaways
To summarize, a spinach tortilla wrap is made from:
- Flour – typically all-purpose or whole wheat flour
- Fat – vegetable, olive or coconut oil
- Spinach – 1-2 cups chopped raw spinach
- Seasonings – salt, baking powder, garlic, oregano, etc
- Water – around 1/2 to 3/4 cup
These simple ingredients come together to create a delicious and healthy spinach tortilla wrap perfect for any meal. The spinach provides a boost of nutrients while the alternative flours make it easy to customize for dietary needs. So next time you make tortilla wraps, consider mixing in some spinach for extra nutrition and bright green color!
Nutrition Facts of Spinach Tortillas
Here is approximate nutritional information per 1 medium spinach tortilla (about 6 inches wide)
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Fat | 5 g |
| Carbs | 25 g |
| Protein | 5 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Iron | 10% DV |
| Vitamin A | 15% DV |
| Calcium | 10% DV |
As you can see, spinach tortillas provide a good boost of fiber, iron, vitamin A, calcium, and other vitamins and minerals. The whole wheat flour gives additional nutrition compared to plain white flour tortillas. While not extremely low in carbs, spinach tortillas are lower glycemic and offer more nutrients than traditional tortillas.
Recipe Ideas
Here are some tasty ideas for ways to fill and serve spinach tortillas:
Breakfast Wraps
- Scrambled eggs, bacon, spinach, and cheese
- Turkey sausage, sweet potato, black beans, salsa
- Peanut butter and sliced bananas
- Avocado, tomato, arugula, and fried egg
Lunch Wraps
- Chicken salad with lettuce and tomato
- Roast beef, cheddar cheese, and horseradish sauce
- Italian with salami, cheese, lettuce, onion, and sub dressing
- Veggie with hummus, cucumbers, roasted red peppers and feta
Dinner Wraps
- Shredded pork, pico de gallo, and lime crema
- Shrimp fajitas with bell peppers and avocado
- Chicken fajitas with grilled onions and peppers
- Steak, caramelized onions, mushrooms, and blue cheese
Appetizer Wraps
- Spinach, artichoke, and cream cheese
- Buffalo chicken with carrots, celery, and ranch dressing
- Mexican beef and bean dip
- Cheesy pizza dippers
As you can see, the possibilities are endless for ways to fill spinach tortillas! They are so versatile for breakfast, lunch, dinner, and appetizers. Spinach tortillas are a nutritious alternative to regular white tortillas.
Troubleshooting Spinach Tortillas
Sometimes spinach tortillas can turn out with issues. Here are some common problems and how to avoid them:
Problem: Tortillas crack and split when rolling
- Solution: Let the dough rest longer to relax the gluten
- Solution: Add a touch more oil or water to dough if too dry
- Solution: Roll out tortillas thinner
Problem: Tortillas have holes or uneven spots
- Solution: Knead the dough very well to develop gluten
- Solution: Allow pan to fully preheat before cooking
- Solution: Cook tortillas longer to set both sides
Problem: Tortillas are sticky and limp
- Solution: Use less water in the dough
- Solution: Sprinkle extra flour when rolling out
- Solution: Cook tortillas longer to dry them out
Problem: Tortillas puff up like balloons
- Solution: Use less baking powder
- Solution: Don’t over-knead the dough
- Solution: Cook on lower heat
With a few simple adjustments, you can troubleshoot any spinach tortilla issues. It just takes some practice to perfect the technique.
Conclusion
Spinach tortillas are made from a handful of simple ingredients – flour, oil, spinach, seasonings, and water. Combining these ingredients with the proper technique produces pliable, flavorful tortillas with a boost of nutrients. Spinach tortillas are more nutritious than regular white flour tortillas. They can be filled with either savory or sweet ingredients for a delicious and healthy meal. Troubleshooting any texture issues involves adjusting ingredients, kneading, rolling, and cooking methods. With a bit of practice, anyone can master making these fresh, green spinach tortillas at home.