Spinach Tortillas



As the days get longer and warmer we enjoy a renewed energy for life and spending time with friends and family.

Yes, it’s that time of the year again, lazy spring afternoons, just enjoying the nice weather and each others company over chilled fruity drinks and light and fresh finger foods.

Why not try a spinach tortilla bite to jazz up your next party, these adorable bites will hit the spot and leave your guest begging for more, plus they are so healthy, ideal for the dieter!

Making your own tortillas can be a bit time-consuming but believe me, you will think twice to spend a small fortune on something you can make at home for much less.

If you are short on time go right ahead and make use of store-bought tortillas instead.







Yields 12 Tortilla wraps

For plain tortillas simply leave out the spinach 

500 g Brown bread flour

5 ml Baking powder

2 ml Salt

60 ml Low fat Margarine

225 ml Luke warm water

200 g spinach

Remove the stems from your spinach leafs. You want to break up the spinach as much as possible to be able to work it into your dough, for this you could use a food processor but I find my smoothie maker gives me better results.

Add your water and spinach to your smoothie maker or food processor and pulse until smooth.

Mix together the dry ingredients and rub the margarine in with your fingertips to resemble coarse breadcrumbs.

Add the water and spinach mixture until well combined. Turn on to a floured surface and knead for two minutes until dough is smooth.

Divide dough into 12 pieces and roll into a ball. (Divide in half, divide each half in three and divide the three balls in half again, repeat with the other half of the dough)

Place onto a floured baking tray and cover with a damp cloth. Leave to rest for one hour.

Roll each ball out onto a lightly floured surface to form very thin circles.

Use glad wrap or wax paper when you place the dough on top of each other and keep the pile covered with a damped cloth as you roll out each tortilla circle.

Heat a heavy-base frying pan over high heat and place one tortilla in the pan.

Cook for a 5 to 10 seconds, then turn over and cook for another 5 to 10 seconds.

Your pan should be extremely hot and you will see bubbles forming on your tortilla as you cook them.

Remove from the pan and cover with a damped cloth to keep them warm and pliable. keep the pile well wrapped until all are cooked.

Filled tortilla bites 


One filled tortilla will give you about 6 tortilla bites depending on how you thick you cut them.

6 tortillas

1 tub low-fat cream cheese (I’ve use feta and olive cream cheese)

12 slices of cold meats of your choice, beef or ham works well. (could use more if preferred)

To keep your tortillas pliable you could reheat them in the microwave for +- 10 -20 seconds.

Spread the cream cheese over your tortilla and place two pieces of cold meats on your tortilla, one in the upper corner to the middle and the second on the bottom corner to the middle.

Spread another thin layer of cream cheese over the cold meats.

Tightly roll up your tortilla and keep aside under a damped cloth, repeat with the rest.

Cut your rolled tortillas into slices and secure with a toothpick.

They tend to dry out fast so be sure to cover them before you plate them for your guests.




Chop up small pieces of onions, red peppers or olives and mix it in with a tub of plain cream cheese.

You can add any veggies to your tortillas bites as long as you cut them thinly to ensure they still hold their form when rolled up, try carrots, peppers and lettuce.



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