These are especially great for kids

We all know how healthy spinach is. It contains vitamins, minerals, antioxidants, and phytonutrients. Kids normally don’t like greens (I mean I get it, I didn’t like greens too when I was a kid). Adding spinach to these tortillas is pretty much tasteless! Especially if you fill the wraps with other ingredients like veggies, rice, vegan cheese etc. I seriously don’t taste the spinach at all. And if you should taste it, then simply use less spinach next time when you make these spinach tortillas. With time you can add more spinach and this will help to incorporate more greens into your own diet and your kid’s diet.

It takes only 5 minutes to prepare the batter, as you just have to mix chickpea flour (also called garbanzo bean flour) with tapioca flour/starch, fresh spinach, water, and salt to taste. I simply put all ingredients in my food processor or blender and mix until the batter is smooth. Then pour some of the batter in a skillet and cook each tortilla for 2-3 minutes. The batter never sticks to my pan (I use a non-stick skillet) and I have made this recipe at least 100 times (not kidding).

Servings: 7 tortillas Calories: 99kcal Author: Michaela Vais

* 1 cup chickpea flour also called garbanzo bean flour (120 g)
* 1/2 cup tapioca flour/starch (60 g)
* 2 oz fresh baby spinach leaves (60 g)
* 1 – 1 1/8 cup water (240-270 ml)
* 1/3 tsp salt

* Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.

* Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.

* Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

These were filled with the following ingredients: Rice, roasted chickpeas, green peppers, tomato sauce and vegan cheese sauce.
Vegan cheese sauce recipe

Servings: 3 Calories: 148kcal

* 3/4 cup coconut milk canned (180 g) (*see recipe notes below)
* 3 tbsp nutritional yeast flakes (20 g)
* 2 tbsp tapioca flour OR arrowroot flour/starch (*see recipe notes below)
* 1/2 tsp sea salt (or to taste)
* 1/2 tsp onion powder (optional)
* 1/4 tsp garlic powder (optional)
* Pinch of smoked paprika (optional)

* Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.

* Let simmer on low to medium heat for about one minute until the sauce is stretchy.

* Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes!

* If the cheese sauce turns out too thick, just add more coconut milk, up to 1 cup.
* In case you don’t like the taste of coconut milk, you can use any plant-based milk instead, e.g. almond milk, cashew milk, etc. The higher the fat content of the milk is, the better will be the taste of the vegan cheese sauce.
* Tapioca flour/starch can be bought in every Asia shop or big supermarkets or simply ordered online.
* Two readers (thanks, Brooklyn and Nichola) commented that arrowroot flour(also known as arrowroot powder or arrowroot starch) is a great substitute for tapioca flour/starch.

The nutritional yeast flakes which I ordered from Amazon contain B-vitamins and the nutritional yeast flakes have a yellow color. When I use 3 tbsp the cheese sauce turns out pretty yellow like in the pics. When I use less (e.g. just 1 tbsp) the color is just light yellowish.