| Total sodium per serving: 23mg |
Ingredients
- 1 cup warm water
- 1/2 cup vegetable oil
- 1/8 tsp coarse sea salt
- 3 cups all purpose flour
- 1 c. water
- 4 c. raw spinach, chopped well
Directions
Place all ingredients EXCEPT the water and spinach in a bowl. Mix well with a fork.
Boil water in a sauce pan, add spinach and cook about 10 minutes. Let sit for 10-15 minutes to cool a bit.
Add 1 c. of water and spinach to flour mixture and mix very well. If it is a bit dry, add more of the water and mix.
Divide dough into 16 portions. Roll out on floured surface as thin as possible in a square or rectangular shape for the wraps.
Brown in hot skillet or griddle- on my electric stove I have the heat at about medium high. Cook on each side about 30 seconds or so, don’t let burn.
Be sure to keep cooked tortillas refrigerated if not eaten within a day or two since there are no preservatives.
These can also be frozen in between sheets of waxed paper to prevent them from sticking to each other. They take only a few minutes to thaw.
Each tortilla contains 23mg sodium
I use these for sandwich wraps and fill with chicken, Swiss cheese, lettuce, tomato, avocado, green onion, a touch of homemade ranch, etc.
Add what you want, and have a very quick meal. Use for quesadillas, enchiladas, etc.
