Rich in Nutrients: By blending fresh spinach directly into the dough, you add fiber, Vitamin K, and iron.

No Preservatives: Unlike store-bought versions, these contain no stabilizers or shelf-life extenders.

Customizable Fats: Using avocado oil provides heart-healthy monounsaturated fats, while butter offers a traditional, flaky texture.

Digestive Ease: Freshly made flour tortillas are often lighter on the stomach than processed, packaged versions.

Vibrant Green Spinach Wraps
This recipe yields soft, pliable tortillas that are perfect for rolling without cracking.

Ingredients
3 1/2 cups All-purpose flour

1 tsp Salt

1 tsp Baking powder

6 tbsp Butter (or avocado oil for a dairy-free version)

1 cup + 2 tbsp Warm water

1 cup Fresh spinach (packed)

Instructions
Prepare the Green Base: Place the warm water and the fresh spinach in a blender. Blend on high until the mixture is completely smooth and bright green.

Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder.

Incorporate Fat: Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. (If using avocado oil, simply pour it in).

Form the Dough: Pour the spinach liquid into the flour mixture. Stir until a dough forms.

Knead: Turn the dough onto a floured surface and knead for about 3–5 minutes until smooth and elastic. Let the dough rest, covered, for at least 15–20 minutes (this relaxes the gluten so they are easier to roll).

Shape and Cook: Divide the dough into golf-ball-sized portions. Roll them out very thin. Heat a skillet over medium-high heat and cook each wrap for about 30–45 seconds per side, or until slightly bubbly and golden in spots.

Keep Soft: Place the cooked wraps in a clean kitchen towel immediately after taking them off the pan to keep them soft and steamy.