You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

Spirulina tortilla wraps

Do you like tacos and tortilla wraps? We do! We mostly eat tortilla wraps during the summer months, as we often have our lunch at the park. Tortilla wraps are great, you can prep them in advance and bring them with you anywhere, they take up so little space! If you’re a wrap lover like us, I’m sure you’ve tried many different tortilla brands.
We used to buy lots of them in Tesco and Sainsbury’s but when lockdown happened we couldn’t buy them anymore as they were very hard to find. So we decided to make our own wraps! Making your own tortilla wrap is easy, quick and will save you lots of money. Thinking about it now, I will never go back and buy them in-store, it’s just a waste of money that we could invest in other stuff like more fresh fruits and veggies. Also, if you make your own tortilla wraps you know what you are eating: no weird ingredient, oils and other stuff. The funny thing about making them is that you can also customise them as you like: we’ve tried turmeric tortillas, black pepper flavoured and so on…
Our favourite tortilla wraps are the spirulina ones: packed with antioxidants and also super cheap compared to the same ones sold in store (one package of spirulina or spinach wraps is almost 5£). So there you go, if you want to save some money and still eat good food, just buy some wholemeal flour and spirulina powder! I promise you won’t regret it and your finances will thank you 🙂




Dry ingredients:
250g whole wheat flour
5g salt
1 tsp spirulina powder
2 tsp dried rosemary (optional)
Wet ingredients:
75g soy milk (or oat milk)
50g water
25g olive oil



Combine dry ingredients in a large bowl


Add wet ingredients and start mixing (with a spoon or your hands) until the dough starts to come together


Transfer the dough on a lightly oiled surface and knead it for 5 minutes. Also, wet your hands with olive oil to prevent the dough sticking


Once you’re done kneading, form a large sausage and cut the dough in 6-8 balls. Cover with a damp towel and let rest for 15 minutes


Lightly oil your working surface and roll your dough with a rolling pin. Your tortilla should be more or less 3mm thin. Don’t make them too thin or they will break down!


Preheat a skillet and when very hot carefully transfer the tortilla to the pan. Cook for 30 seconds each side and transfer to a plate. Repeat until all cooked


Cover your tortillas with some kitchen foil to keep them moist or store them in a ziplock bag and refrigerate for max 2 days

Spirulina has amazing and anti-inflammatory and antioxidants properties, reduces blood pressure and can improve endurance and muscle strength.
A single tablespoon (7g) of spirulina can give you:

  • 4 grams of Protein
  • Vitamin B1 (thiamine): 11% of the RDA
  • Vitamin B2 (riboflavin): 15% of the RDA
  • Vitamin B3 (niacin): 4% of the RDA
  • Copper: 21% of the RDA
  • Iron: 11% of the RDA




Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode