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Home » Gluten-Free » Easy Spinach Wrap (Tortilla) Recipe

Easy Spinach Wrap (Tortilla) Recipe

Published: Nov 7, 2023 by Ana · This post may contain affiliate links ·

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This delicious, keto, low carb spinach wrap recipe is healthy, made with just 2 ingredients and are great way for you or your kids to get more nutrient rich fresh spinach into your diet. You can serve them with some grilled chicken, beef, prawns, chickpeas or tofu. 

Landscape image of spinach wraps on a wooden board.

I have been trying to be more low carb lately just as a personal preference. However I love corn tortillas (and so do my kids). So I thought, since they already eat spinach in the Banana Spinach Pancakes and drink spinach in smoothies such as this Apple Spinach Smoothie, the idea of spinach tortillas came to life. And the first time I served it with some marinated grilled chicken and my son loved it. Great way to add healthy ingredients to their diet. 

Jump to:
  • Why we love these spinach tortilla wraps?
  • Ingredients for homemade tortillas with spinach 
  • How to make this spinach wrap recipe?
  • Variations 
  • What to serve with these spinach tortilla wraps
  • FAQ
  • Latest Recipes
  • Low carb Spinach Wrap Recipe
  • Comments

Why we love these spinach tortilla wraps?

  • easy to make 
  • flourless 
  • healthy homemade spinach tortillas recipe
  • naturally gluten-free
  • low carb 
  • great way to get your kids to eat spinach 

​And if you are looking for more alternatives to the usual corn tortillas or purpose flour tortillas check out our Easy Red Lentil Wraps (Tortillas). 

Ingredients for homemade tortillas with spinach 

Ingredients labelled on white background.

We don't use any all purpose flour or gluten-free flour to make these green tortillas. They are made with 2 simple healthy ingredients - spinach and eggs. 

  • Fresh spinach - can't use frozen spinach as it is too watery. Spinach is a nutritious leafy green - high in minerals such as iron, potassium, and magnesium as well as vitamins A, C, and folic acid. 
  • Eggs - use organic eggs if possible. They are a nutrient-rich food containing a high amount of protein and essential amino acids as well as B vitamins and vitamin D which can all help the child's brain development.
  • Salt

How to make this spinach wrap recipe?

Collage of 6 mages showing how to make the recipe.
  1. Place the fresh spinach, eggs and salt in a blender or food processor.
  2. Blend until smooth. The mixture may seem watery but it works.
  3. Heat a tablespoon of olive oil on a non stick skillet and turn to a medium-high heat. 
  4. Once the skillet is hot, fill a soup laddle with batter and pour it on the skillet.
  5. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  6. Cook until the top of the spinach tortilla is no longer wet, is a deep green color and the bottom is browning. Use a larger silicone spatula to flip the spinach wrap.
  7. Cook on the other side for about 2-3 minutes. Repeat with the rest of the batter.

The spinach wrap may seem fragile but once cooked it is actually not and it will be easy to fill it with the ingredients you want.

Stack of spinach wraps on a wooden board.

Variations 

  • add some herbs like fresh basil or parsley to the mixture before placing in the food processor
  • if you want a thicker larger wrap then use 2 soup laddles worth of batter per wrap
  • if you want a thicker wrap with flour add 2 tablespoon of all purpose flour, whole wheat flour, chickpea flour, buckwheat flour or gluten-free flour

What to serve with these spinach tortilla wraps

​These green tortillas are not your typical tortillas but they work great in place of where you would usually add a corn tortilla or flour tortillas. You can serve them as breakfast wraps or lunch wraps. 

  • with leftover or as a grilled chicken spinach wrap
  • add more fresh spinach, sprinkle some feta for a spinach feta wrap 
  • once you flip the spinach wrap sprinkle some cheese and fold in half for spinach quesadillas
  • top with some creamy avocado, bell pepper, and roasted chickpeas salad
  • spread some cream cheese and fold for some breakfast wraps
  • spread some tuna pate on it and fold
Stack of spinach wraps on a wooden board with one folded over.

FAQ

Are spinach wraps healthy? 

Depends on what kind of spinach wrap recipe you are using. This spinach tortilla recipe uses only fresh spinach, eggs and salt so each wrap has 33 kcal, 3g of protein, 2g of fat and 0.4g of carbohydrates. In order to make it a filling meal we suggest topping them with protein and healthy fats such as avocado (you can check out the Chicken Spinach Wrap recipe for a delicious filing wrap). 

How many carbs in a spinach wrap?

This recipe is great if you are looking to follow a low calorie diet - this spinach wrap has 33 kcal and 0.4 grams of carbohydrate per wrap. 

Are spinach wraps gluten-free?

Our great recipe uses only fresh spinach and eggs and therefore these are low carb and gluten-free spinach wraps.

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If you've tried this recipe for kids then rate the recipe below and leave us a comment!

Stacked spinach wraps on wooden board.

Low carb Spinach Wrap Recipe

This delicious, keto, low carb spinach wrap recipe is healthy, made with just 2 ingredients and are great way for you or your kids to get more nutrient rich fresh spinach into your diet. You can serve them with some grilled chicken, beef, prawns, chickpeas or tofu. 
5 from 10 votes
Author: Dora
Print Recipe Pin Recipe
Prep Time 2 minutes mins
Cook Time 15 minutes mins
Total Time 17 minutes mins
Servings 6 wraps
Fridge Life? 3 days
Freezable? 3 months

Ingredients

  • 1½ cup fresh spinach
  • 3 eggs
  • ½ tsp himalayan salt

Instructions
 

  • Place the spinach, eggs and salt in a blender.
  • Blend until smooth. The mixture may seem watery but it works.
  • Heat a tablespoon of olive oil on a non stick skillet and turn to high. Once at high heat bring the heat down to medium.
  • Fill a soup laddle with batter and pour it onto the skillet.
  • Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook until the top of the spinach tortilla is no longer wet, is a deep green color and the bottom is browning. Use a larger silicone spatula to flip the spinach wrap.
  • Cook on the other side for about 2-3 minutes. Repeat with the rest of the batter.

Notes

  • if you want a thicker spinach wrap then use 2 soup laddles of batter per one wrap
  • you can add flour if you want a denser wrap. Add 2 tablespoon of any carbohydrate based flour of your choice to the exsiting batter. 

Nutrition

Serving: 1wrapCalories: 33kcalCarbohydrates: 0.4gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 231mgPotassium: 72mgFiber: 0.2gSugar: 0.1gVitamin A: 822IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Mj

    March 20, 2024 at 1:25 am

    Hi, is this freezer friendly?

    Reply
    • Ana

      March 20, 2024 at 5:08 am

      Hi. We haven't tried freezing them but I would assume so. You just have to separate each one with parchment paper so they don't stick together.

      Reply
      • Kaikai

        June 20, 2024 at 2:14 pm

        These are delicious. I am eating low carb. This satisfies my need for tortillas. I love them. And make them often.

        Be careful with the salt. I added too much.

        Reply
      • Bethany

        June 17, 2025 at 1:55 pm

        I'm excited to try this, but I have one question.

        I blanch my spinach to rid it of the high level of oxalates. I would do my best to dry the spinach, but do you think the pre-cooked spinach would hinder the binding process?

        Reply
        • Dora

          June 25, 2025 at 6:58 am

          Blanching spinach is totally fine for this recipe—just make sure to squeeze out as much moisture as possible after blanching, since excess water can affect the binding. As long as it's well-drained, the pre-cooked spinach shouldn't hinder the binding process. You might even find it blends in more smoothly.

          Reply
  2. Yvonne

    March 21, 2024 at 1:40 pm

    I notice it states the calories and carbs per wrap, so could someone tell me how many wraps per 3 egg recipe is that based on?
    Thank you

    Reply
    • Ana

      March 21, 2024 at 4:17 pm

      Hi Yvonne, it is 6 wraps per recipe. You can see the servings on each recipe card above the INGREDIENTS section.

      Reply
  3. Jill Maldonado

    March 25, 2024 at 12:27 am

    Hi. Do you rinse the spinach off and wring the water out before blending? I don't know if that would make the mixture too wet but don't want to use fresh spinach without rinsing.
    Thank you
    Jill

    Reply
    • Ana

      March 25, 2024 at 4:40 am

      Hi Jill,

      Yes, you should rinse and wring to make sure it is dry. I will add a note to the recipe. Thanks

      Reply
  4. Maddie

    April 25, 2024 at 10:42 pm

    Hi! How do you recommend storing these?

    Reply
    • Ana

      May 01, 2024 at 2:11 pm

      You can store them in an airtight container in the fridge. If you freeze them there should be parchment paper placed in between each one if you want to thaw them separately.

      Reply
    • min

      August 12, 2024 at 10:37 am

      5 stars
      Love this! Love that it’s low carb and has high iron. I used 2 eggs and about 45 grams baby spinach and pinch of salt. Makes about 2.5 wraps. Enough for myself. Wrapped beef slices, some yoghurt, tomato slices and prawns in it. Love this.

      Reply
      • Ana

        August 29, 2024 at 8:21 am

        Great ideas! Thanks for sharing.

        Reply
  5. Helene Mathers

    May 02, 2024 at 2:37 pm

    Could I use egg whites only (no yolks) in this recipe?

    Reply
    • Ana

      May 03, 2024 at 3:15 pm

      Hi Helene, we haven't tried it and I presume it would not work as the yolks are used as a binding agent.

      Reply
  6. Kim

    May 10, 2024 at 10:46 am

    Can you add corn starch instead of flour?

    Reply
    • Ana

      May 14, 2024 at 10:40 am

      Hi Kim, I haven't tried but please let me know if you do how it turns out.

      Reply
    • Karen

      December 07, 2024 at 10:08 am

      Where is it listed to add flour? I see spinach, eggs & salt

      Reply
      • Ana

        December 09, 2024 at 5:27 am

        No flour needed.

        Reply
  7. Victoria

    August 04, 2024 at 10:43 am

    Have you tried switching the spinach with kale?

    Reply
    • Ana

      August 09, 2024 at 4:57 am

      Hi Victoria,

      I don't see why it wouldn't work texture wise but kale is much more bitter than spinach so I think the actual flavor of the wrap may be too strong and not nice if you were to use kale.

      Reply
  8. lisle

    August 25, 2024 at 12:32 pm

    5 stars
    I was wondering about the sodium content. 231 mg in 1/6 of the batter would be 1386 mg in the entire batch. one teaspoon of table salt weighs about 7 grams, so 3500 mg in the batch. Divided by 6, that's 583 mg per tortilla, no? Is there a flaw in my calculation?

    Reply
    • Ana

      August 29, 2024 at 8:21 am

      Hi Lisle, we use a software that makes the nutrition calculations based on the inputs we put it. Here we are using pink Himalayan salt which has a different sodium content than table salt and also we use 1/2 tsp for the batter, not a whole one. I think you used a whole tsp in your calculation.

      Reply
  9. Joyce

    August 27, 2024 at 9:02 pm

    Would you consider adding a tablespoon of almond flour?

    Reply
    • Ana

      August 29, 2024 at 8:11 am

      I haven't. If you do please let me know how it turns out.

      Reply
  10. Dominique

    November 03, 2024 at 12:02 pm

    What size pan do you use for this?

    Reply
    • Ana

      November 04, 2024 at 4:45 am

      Hi,
      Usually a 10 inch pan but you can use any size.

      Reply
  11. Sue

    December 06, 2024 at 8:02 am

    can you freeze these once you have let them cool down?

    Reply
    • Ana

      December 09, 2024 at 5:29 am

      I haven't tried, but I think you could, just place parchment paper between each one.

      Reply
  12. Ellen

    March 07, 2025 at 1:50 pm

    5 stars
    I’ve been making this for years with various tweaks. I also use a 13” electric crepe maker that does the job.
    Adding my own everything bagel topping to the mix is very flavorful….

    Reply
  13. RK

    May 20, 2025 at 8:34 pm

    5 stars
    Fantastic taste and texture. Thanks so much!

    Reply
5 from 10 votes (6 ratings without comment)

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