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Gluten Free Spinach Tortilla Wraps

Yields6 Servings

 1 cup quinoa flour
 ½ cup cassava flour
 ¾ cup frozen spinach (thawed and drained)
 5 tbsp coconut oil (melted)
 2 fresh garlic cloves (minced)
 1 ¾ cups water
 1 tsp salt
1

Heat a non-stick skillet on medium so it is hot and ready to go.

2

Put all ingredients in your food processor or blender and process until the batter is smooth.

3

Spray the pan with olive oil non-stick spray or use a little coconut oil.

4

Pour 1/2 cup of the batter into the skillet spreading it around the pan with a spatula to the size you would like. Make sure the pan is hot as it makes it easier to spread thin.

5

Cook for about 2 minutes or until you can get the spatula underneath it to safely flip it. Cook an additional 2 min on the other side. They don't take long but make sure you allow enough time so they don't break.

6

Enjoy with your favorite fillings. We enjoy breakfast burritos with scrambled eggs, turkey sausage, spinach & onions. They are great with deli meats for a quick lunch. - Makes 6 large tortilla wraps

Note: If you want to make them a little thicker cut the water by 1/2 cup and use 1/4 cup of batter. They work great for taco fillings.

Nutrition Facts

Serving Size 1 wrap

Servings 6


Amount Per Serving
Calories 115
% Daily Value *
Total Fat 9.7g15%

Saturated Fat 8g40%
Cholesterol 0mg
Sodium 405mg17%
Potassium 109mg4%
Total Carbohydrate 6.5g3%

Dietary Fiber 1g4%
Sugars 0.1g
Protein 1.4g3%

Calcium 3%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.