Spinach Protein Tortillas

I am so excited about these tortillas!  I came up with the recipe last night to use for some veggie enchiladas and was so pleased with how they turned out!  What makes these different is that they are not your typical full-of-carbs-and-fat flour tortillas.  Yes, they still have a fair amount of carbs, but just take a look at what you get along with those carbs:

Calories:  122
Total Fat:  3.1g (!!!!!!)
Potassium:  256.3 mg
Carbs: 19.6g (and 5.6g of that is fiber!)
Protein:  8.3g (that's a full protein serving!)
Vitamin A:  14.1% DRI*
Vitamin C:  3.5% DRI*
Iron:  19.4%* (as a female vegetarian, this is pretty awesome!)

*These values may be more or less, depending on your specific DRI needs.  This was what MyFitnessPal said based on my info.

And the best part about these is that you can change the nutritional profile very easily by simply swapping out the vegetable used.  You might even be able to swap out the protein source, but I haven't tested that yet (soy protein powder perhaps?).

As an added bonus, because you're using a vegetable in these, the tortillas are brightly colored (mine were a pretty green!), which got the kids very interested in trying them.

OK, enough build-up.  On to the recipe!

To make these protein-packed tortillas, you will need:

1-1/2 cups whole wheat flour (plus some all-purpose flour for dusting the board)
1/2 cup hemp protein powder (can be obtained at most health food stores and online)
1/4 tsp salt
1 tsp baking powder
2 cups packed spinach
1/2 cup water (may need a little more to make a workable dough)
1 tbsp olive oil (or any other oil you have on hand)

Start by blending the spinach with the water.

You may have to stop and scrape down the sides every so often to get all the spinach blended.  Blend until very well pureed (may take a few minutes).  You should end up with about 3/4-1 cup of spinach/water puree.
 

Next, measure your dry ingredients into a mixing bowl.

Add your spinach/water puree and the oil.

Mix to form a cohesive dough ball, adding more water a teaspoon at a time if needed.

At this point, you'll want to go ahead and preheat a griddle or skillet (no oil) on medium to medium-high heat.

Place on a floured surface and knead for about a minute to make sure your dough is nice and smooth.  Divide into 8 pieces (please note that mine was divided into 9 in the picture because I made a test tortilla).

Roll one of your pieces of dough out as thin as you can (about 8-9" in diameter).

Place the rolled-out tortilla on your preheated griddle or skillet.  Cook until air pockets have formed on top and the bottom is starting to brown.

Flip and cook on the opposite side till browned.

Transfer to a cooling rack or a plate and repeat with remaining dough (please excuse the floury cutting board in the background!).

These would be great for just about any application that you'd use a flour tortilla for.   A veggie wrap, a tortilla pizza, burritos, enchiladas... The possibilities are endless!

Here are my tortillas used in enchiladas...

And the finished product...

Overall, I was very pleased with this experiment.  The tortillas tasted great, the whole family liked them, and they are packed with nutrients!  I hope you all will give them a try and let me know what you think of them in the comments below :)