These oat flour tortillas with spinach are a fun twist on a classic. Made with just a few simple ingredients, these green tortillas are perfect for tacos, wraps, or a quick quesadilla and they bring a little creativity to your kitchen with all the comfort of homemade tortillas.
Spinach and oat flour tortillas might not be your abuelita’s classic masa recipe, but let me tell you, they’re worth a spot on your table. Stay with me, because these tortillas bring something unique to the mix—something healthy, vibrant, and surprisingly satisfying.
My sister started making tortillas with oat flour and spinach for her husband after his doctor told him to keep an eye on his cholesterol. So I asked her the recipe.
The gentle nuttiness of oats combined with the freshness of spinach creates a tortilla that’s soft, flavorful, and a little extra nourishing. Plus, that gorgeous green color? You can’t help but smile when you see it.
These oat flour tortillas are perfect for wraps, tacos, or even just stacking up on a plate with some butter or guacamole. I’ll admit, they’ve become my go-to for lazy breakfasts or quick lunches.
How to Make Oat Flour Tortillas With Spinach
Start by grabbing your blender or food processor. Toss in the rolled oats and blend away until you’ve got a fine flour. Think of it like you’re making your own oat flour from scratch—it’s that simple!
Now, once that’s done, take a fine sieve and sift the oat flour into a bowl. This step helps get rid of any bigger bits of oats that didn’t blend all the way.
Don’t worry if you find a few stubborn pieces, just pulse them a little more in the blender until everything is nice and smooth.
Now, put two cups of spinach in the blender. Add 2 cups of water and a pinch of salt to help everything blend together smoothly.
Once that’s ready, strain the spinach mixture into a pan. Turn the heat to medium and bring to a simmer. This will get those flavors going!
Now, lower the heat and start adding your oat flour into the pan while mixing with a spatula. You’re making a dough, so just keep stirring.
Keep stirring for 2-3 minutes until it comes together as a soft dough. You’re going for that nice, play-dough-like texture.
Once your dough has come together, transfer it to a clean surface and cover it with a kitchen towel. Let it rest for about 5 minutes.
This helps everything come together even better, and it gives you a little time to prepare for the next steps.
After that, oil your hands a bit (just a little—don’t overdo it), and knead the dough for a minute.
You want it to be smooth and soft, so take your time here. Once you’ve kneaded it, roll the dough into a log.
Using a scraper or a knife, cut the log into 10 equal pieces (or more if you want smaller tortillas).
Form each piece into a ball and cover them with a damp kitchen towel. This keeps them from drying out while you get ready to roll and cook them.
Now, we’re getting to the fun part—shaping and cooking the tortillas! Heat up your comal or griddle over medium-high heat. You want it nice and hot to get those tortillas cooking just right.
Take one dough ball and place it between two sheets of plastic wrap. Gently press it down into a flat patty shape. If you’ve got a tortilla press, now’s the time to use it! Press down to flatten the dough into a perfect 5.5-inch round.
Tip: If you don’t have a press, no worries—just grab a heavy dish and use that to flatten it out. It’ll work like a charm!
Once your tortilla is nice and flat, carefully lift it off the plastic and place it onto the hot skillet. Let it cook for 45-50 seconds on each side. You’re looking for those golden-brown spots to start appearing.
Then, flip it once more and let it cook for another 15-20 seconds. This is the magic moment—watch as it puffs up!
Once it’s done, wrap the tortilla in a kitchen towel to keep it warm and soft.
Then repeat the process with the rest of the dough balls until you’ve got 10 perfect tortillas.
Things to Know
- These oat flour tortillas are naturally low in fat and cholesterol-free, making them a great choice for anyone looking to eat heart-healthy.
- Oats are naturally gluten-free, but check your packaging to ensure they haven’t been cross-contaminated if you need strictly gluten-free tortillas.
- Cooked tortillas freeze well. Stack them with parchment paper in between and store them in an bag. Reheat them on a skillet for a quick meal.
- Feel free to add garlic powder, onion powder, or a pinch of chili powder to the dough for extra flavor.
Ways to Enjoy
Serving these oat flour tortillas is where the fun really begins! Here are some easy and delicious ways to enjoy them:
Fill them with all your favorite taco fillings—grilled chicken, carnitas, or even sautéed veggies.
They’re perfect for rolling up all kinds of fillings, like a chicken Caesar wrap, veggie wrap, or even a breakfast wrap with scrambled eggs and avocado.
Slather on some butter or ghee and fold them up warm. Pair with a cup of coffee or hot chocolate, and you’ve got the perfect start to your day. You could even top with cajeta for a sweet treat!
Just like any good tortilla, oat flour tortillas are perfect alongside stews, chiles rellenos, or a big bowl of soup.
More Tortilla Recipes
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Spinach and Oat Flour Tortillas
Equipment
- griddle or comal
- 2 plastic sheets
- tortilla press or a heavy dish
Ingredients
- 2 cups rolled oats
- 2 cups fresh spinach (lightly packed)
- 2 cups water
- ½ teaspoon salt
Instructions
- In a blender or food processor, blend the rolled oats until they form a fine flour.
- Sift the ground oat flour through a fine sieve into a bowl to remove any larger pieces or lumps. If needed, you can pulse the larger pieces of oats again to make sure the flour is fine enough.
- Place the spinach in the blender with water and salt, then blend until nicely smooth.
- Strain the spinach mixture in a pan and add salt. Place the pan over medium heat and bring to a simmer.
- Low the heat to the lower and then add the oat flour to the pan while mixing with a spatula.
- Cook for 2-3 minutes combining everything with a spatula until a soft dough forms.
- Transfer the dough to a working surface and cover with a kitchen towel. Allow to rest for 5 minutes or until is cool enough to work with your hands.
- Slightly oil your hands and knead the dough for one minute.
- Form a log with the dough and and divide in 10 equally pieces. Form balls with the dough and cover them with a damp kitchen towel.
Shape & cook the tortillas
- Heat a comal or a griddle over medium-high heat.
- Place a dough ball between two sheets of plastic wrap. Gently press it into a flat patty shape. Using a tortilla press, flatten the dough into a 5.5-inch round (alternatively, you can use a heavy dish).
- Place the raw tortilla onto the hot skillet and cook for 45-50 seconds on each side. Flip again and cook for another 15-20 seconds until it puffs up.
- Wrap the cooked tortilla in a kitchen towel and continue with the remaining dough until you have 10 tortillas.
Notes
- These tortillas will freeze beautifully. Allow them to cool down and wrap them with plastic wrap, then freeze for up to 2 months.
- When ready to eat, thaw overnight and reheat in a griddle or comal until nicely soft and pliable again.
Why is the liquified spinach strained? My understanding of straining is to remove something? Is it to remove or isolate larger pieces?
Thanks