Gluten Free/Vegan Spinach Tortilla Vegetable Wraps

If I could predict the future, I would say that this post will be my very first in a long line of “I LOVE ELAVEGAN” posts! Her homemade spinach tortilla recipe is amazing! I will admit that I was a bit skeptical before I made these. Not because I thought they would be anything short of AMAZING, no! I realized that I was skeptical because some of the ingredients and the cooking technique was unfamiliar to me. 

I feel that as humans , we are so quick to be hesitant just because of unfamiliarity. Well lets knock that off! So with this, I decided to venture out of my comfort zone and I am so glad that I did!

You can view Elavegan’s full recipe post here :  https://elavegan.com/spinach-tortillas-gluten-free-healthy-vegan/

But I’ll give you the condensed version here!

These delicious homemade tortillas are gluten free, oil free, vegan and very healthy! 

You’ll only need 5 ingredients! Chickpea flour, spinach, tapioca flour/starch, water and salt. That’s it! Crazy, right??

And here’s how much you need of each ingredient:

1 cup of chickpea / garbanzo bean flour

1/2 cup of tapioca flour/starch

2 oz baby spinach leaves

1 1/8 cup water

1/3 tsp salt

Here’s how you make them:

Process all ingredients in a food processor or blender until completely smooth. Pour 1/3 cup of batter into a NONSTICK pan. Since we aren’t using any oil here, make sure you’re using a good nonstick pan. Swirl your pan around so that the batter coats the pan and makes a tortilla shape. Cook for about 2 minutes on low-medium heat and flip and continue to cook until finished. 

I’ll be totally honest, the first one I made did not turn out at all! My biggest piece of advice is to simmer down and be patient! I don’t think that the pan was at the right temperature and I flipped the first batch too early. So simmer down and take your time! (This is also the exact reason why I still can’t quite master the art of pancake making…)

Elavegan’s full post and recipe video is fantastic and I highly recommend you check it out to get all of the details of this amazing recipe. 

On to the wrap! 

This wrap is completely customizable and you can add any veggies, legumes, herbs, etc that are your favorites. When I make these spinach tortilla wraps, this is, personally, my favorite combo. 

To add additional protein, I like the spread a thin layer of any flavored hummus onto the tortilla. (This also helps all of the other ingredients stick to the tortilla better… Yay! Less mess!) Next, I add thinly sliced carrot, bell pepper, cucumber (or zucchini, depending on my mood) onion, sautéed mushroom and long, thin cuts of kale. And of course a little sprinkle of salt, pepper and cumin.

With this combination of vegetables, these become a great snack or appetizer wrap. But if you want to amp these up a bit and make them into a meal, add thin slices of seasoned baked tofu, black beans and even some guacamole and cilantro!

These wraps are just as beautiful as they are delicious! I really hope you give these a try and remember to tag me in your recreations! 

xoxo

Leah

Here’s a few of my favorite supplies for this recipe:

*Affiliate links are used*

Food Processor

Chickpea Flour

Tapioca Flour/ Starch

Nonstick Pan

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