Health and Home by Haven

I can’t believe I waited over a year to make these spinach tortillas again because they turned out amazing! The first time I made them, my boyfriend was in love, and after making them again, I remembered why—they’re so tasty and perfectly pliable, making them easy to stuff with all kinds of fillings. If you’re looking for a healthy, low-carb, high-protein tortilla option, this recipe is a must-try!

What You’ll Need

This recipe is super simple and only requires three main ingredients:

• 2 eggs
• Half a 5 oz box of organic spinach (about 2.5 oz)
• A pinch of salt
• 2 garlic cloves (optional but in our kitchen you can never have enough garlic)

How to Make Spinach Tortillas

1. Blend it up – Add the spinach, eggs, salt, and garlic to a high-power blender and blend until completely smooth.
2. Cook in a non-stick pan – Heat a non-stick pan over medium-low heat (trust me, these are too delicate for cast iron!). Grease with avocado or olive oil spray.
3. Pour and swirl – Pour a small amount of the batter into the pan and quickly swirl it around to spread evenly.
4. Flip carefully – Cook for about 5-10 minutes on one side until set, then carefully flip and cook for another 2-4 minutes.
5. Cool and enjoy – Let them cool slightly before filling to prevent tearing.

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Tips for Cooking Without Breaking Them

These tortillas are soft and pliable but can be fragile if not handled right. Here are my best tips:

• Use a non-stick pan – I usually cook everything in my cast iron, but these tortillas just don’t work well in it. Stick to a non-stick surface for best results.
• Make sure the batter is blended smoothly – Any unblended pieces of spinach can make them uneven and harder to flip. You can never go wrong with a Ninja blender!
• Cook LOW and SLOW– Use medium-low heat, high heat can cause them to cook too fast and become brittle.
• Let them cool slightly before filling – They hold up much better once they’ve cooled for a minute.

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Why These Low-Carb Tortillas Are a Game-Changer

If you’re trying to eat lower-carb but still love wraps, these are perfect. They’re packed with protein from eggs and fiber from spinach, making them a nutritious alternative to traditional flour tortillas. Plus, they’re gluten-free, grain-free, and have minimal ingredients. You can’t find anything like this at the store- even the “healthy” spinach tortillas are are heavy on the carbs and have a long ingredient list with things you can’t pronounce.

The Health Benefits of Spinach

Spinach is one of the most nutrient-dense leafy greens out there. It’s loaded with vitamins A, C, and K, plus iron, magnesium, and antioxidants that help fight inflammation. It’s also great for digestion, supports heart health, and is naturally low in calories while being high in fiber.

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Storage Tips

• Store tortillas between damp paper towels in an airtight container to keep them from drying out.
• They last about 3-4 days in the fridge.
• You can also pre-stuff and roll them for meal prep! Just keep them wrapped tightly so they don’t dry out.

How I Served Them

I stuffed mine with a chicken salad, crispy bacon, and mozzarella cheese—such a good combo! You can also use them for breakfast wraps, taco shells, or even as a light pizza base.

Seriously, if you haven’t tried making these yet, don’t wait a year like I did—get blending and enjoy your new favorite low-carb tortillas!