Grain Free Spinach Tortillas

Grain Free & Dairy Free Spinach Tortillas 

*Makes about 8 Tortillas

1 1/2 Cups of Otto’s Cassava Flour

1 1/2 Cups of Fresh Baby Spinach Leaves

1/4 Cup of Water

1/2 teaspoon of Sea Salt

5 Tablespoons of Extra Virgin Olive Oil

1/2 Cup of Water

Puree the baby spinach and 1/4 Cup of water in a blender or NutriBullet. Whisk the sea salt and flour together and add the pureed spinach, olive oil, and 1/2 cup of water. Knead until completely smooth. Cover with a damp paper towel and set aside.

Cut 16 pieces of parchment paper (for rolling the tortillas). Split the dough into 8 somewhat equal pieces, form into balls, and place in the middle of a sheet of parchment. Press down the dough ball with your palm to form a flattened circle then cover the top with another piece of parchment and roll out into a thin circle. Continue with the remaining dough.

Heat a medium stainless steel or cast iron skillet on medium high (no oil). Hold the tortilla (in its paper) on your hand and flip it over. Loosen the bottom sheet first then flip back over and carefully remove the top parchment sheet (if you rub it lightly all over with your hand, it will peel off more easily). Holding the tortilla with the bottom parchment sheet, flip it into the hot pan. When it begins to bubble, life the edge and check to see if it is slightly browned on the underside. It should also slide pretty easily in the hot pan when it is ready to flip. **DO NOT use a plastic spatula to flip the tortillas because it will melt and leave streaks of plastic in your pan. Use a flat wooden spatula or you can also slide a butter knife under the tortilla and hold the top with your other hand to flip it.

Remove the cooked tortillas to a cooling rack to cool or tortilla holder if you’re serving them immediately and repeat the process with the remaining tortillas.

**For the tortilla in the header picture, I mixed some garlic and herb goat cheese with a little olive oil mayo, and pepper – poached some boneless skinless chicken tenders, and then added micro greens, onion, broccoli, and bell pepper and rolled the tortillas with a folded piece of parchment so they were easy to hold and eat.