High-Protein Spinach Tortillas Your Family Will Actually Love

Getting my kids—and let’s be real, my husband—to eat vegetables feels like a full-time job sometimes. Earlier this year, when we both decided to trim down a bit for summer, I went on a serious hunt to sneak extra protein and greens into our meals without sacrificing taste (because nobody likes bland diet food). One lunchtime staple we absolutely swear by is wraps—they’re quick, customizable, and perfect for busy weekdays. But honestly, I’ve grown tired of store-bought tortillas—they turn stiff within hours, crumble mid-roll, and can’t handle a decent amount of filling. So, I decided it was finally time to make my own high protein tortilla.

These homemade high-protein spinach tortillas are exactly what I needed—soft, flavorful, and sturdy enough to hold heaps of delicious fillings. Plus, each tortilla packs around 250 calories, an impressive 13 grams of protein, and a solid serving of leafy greens. Trust me, they’re filling enough to keep hunger at bay until dinner. I even brushed mine with butter infused with roasted garlic and fresh parsley, and they tasted incredible—though honestly, they’re delicious enough on their own.

 

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How to Make Your Own Greek Yogurt

For this recipe, I love using homemade Greek yogurt. It’s really easy—just strain regular yogurt overnight in cheesecloth, and you’re rewarded with ultra-thick, creamy Greek yogurt that’s perfect here. Of course, if you’re short on time or patience, store-bought Greek yogurt works fine too. And if you can find Skyr—a thicker, Icelandic-style yogurt with even more protein—grab that instead; it makes the dough wonderfully rich and pliable.

The Most Satiating High Protein Tortilla You’ll Ever Make

Start by blanching about 100 grams of fresh baby spinach in boiling water for just a couple of minutes. Quickly drain it and toss the spinach into a food processor along with two-thirds cup of your Greek yogurt (or Skyr) and one large egg white. Blitz everything together until you get a beautifully smooth, vivid green puree.

In a large mixing bowl, combine 1 2/3 cups flour—either all-purpose or whole wheat works great—with 1 teaspoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar. Pour in your vibrant green spinach puree, and knead the ingredients gently until a soft, elastic dough forms. Give it about an hour to rest somewhere warm, letting the gluten relax for softer tortillas.

Once rested, divide the dough evenly into four pieces. Roll each one out on a lightly floured surface into nice, thin tortillas. Because they’re so fresh and tender, they only need about 2-3 minutes per side on a high flame, flipping frequently. Stay attentive—you don’t want them getting tough from overcooking.

While your tortillas cook, melt some butter and mix it with roasted garlic, a pinch of salt, and finely chopped parsley. Brushing this aromatic butter onto your warm spinach tortillas elevates them in a deliciously savory way. Honestly, they were tasty enough to snack on plain, straight from the pan.

Ingredients:

• 100 grams baby spinach
• 2/3 cup Greek yogurt or Skyr
• 1 large egg white
• 1 2/3 cups all-purpose or whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• Butter, roasted garlic, salt, and parsley for brushing (optional)

Method:

1. Blanch spinach in boiling water for 2 minutes, then blend with Greek yogurt and egg white until smooth.

2. Combine flour, baking powder, salt, and sugar in a large bowl.

3. Add spinach mixture to dry ingredients and knead gently to form a soft dough. Rest dough for 1 hour in a warm spot.

4. Divide dough into four equal pieces and roll each out thinly.

5. Cook each tortilla in a hot pan for 2-3 minutes per side, flipping frequently.

6. Brush tortillas with garlic-parsley butter if desired and serve warm.

The beauty of these tortillas is their versatility. Wrap up leftover curry for an easy lunch, pile in grilled chicken and veggies for a satisfying wrap, or stuff them with taco fillings on taco night. I promise, once you try homemade spinach tortillas, you won’t even glance at the store-bought aisle again.

Storage Tips for Busy Weeks

These spinach tortillas are perfect for meal prepping—they stay fresh and pliable in the fridge for up to a week if stored in a zip-lock bag. Want them to last even longer? They freeze beautifully, making meal prep for lunches an absolute breeze.