Baked Spinach Wraps Recipes

SPICY BAKED TOFU AND SPINACH WRAP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
• Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
• Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
• Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
• Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

BAKED SPINACH WRAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Reduce heat to medium-low. Add carrot, corn, green onion, and garlic. Cook and stir until fragrant but not browned, about 6 minutes. Add spinach; cook, stirring occasionally, until heated through and wilted, about 4 minutes. Remove from heat.
• Stir sour cream and 8 ounces plus 2 tablespoons cream cheese into the spinach mixture. Spread mixture over the center of each tortilla. Roll the wraps together and seal with toothpicks. Place wraps on a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.

BAKED SPINACH SANDWICHES

Steps:

• Preheat oven to 350 degrees F.
• Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool.
• Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes.
• Unwrap and serve.

SPINACH WRAP RECIPE

Steps:

• Wash and rinse spinach well in lots of water. Drain and add to a blender with ginger, garlic, little salt, cumin, green chili and garam masala. Also add 1 to 2 tablespoons water or yogurt to help blend the mixture well.
• Blend this to a smooth puree. We don't want any grits in the puree. Transfer this to a mixing bowl and add wheat flour.
• Mix well and make a soft dough, adding more water if required.
• Pour oil and knead it well until soft & pliable. Set aside.
• Heat a pan with oil and add cumin. Let them crackle.
• Add ginger garlic paste & saute until the raw smell goes away for 1 to 2 mins.
• Pour the tomato puree or tomato paste with 2 to 3 tablespoons water. Also add chili powder, salt, turmeric and garam masala. Cook until the mixture thickens and the raw smell of the tomatoes has gone.
• Crumble the paneer (or tofu or boiled potato) and add to the pan. Mix well.
• Cook on a low heat for 2 mins until the paneer and tomato blends well. Add coriander leaves and stir. Taste test and adjust the salt and spice. Turn off the stove and set aside to cool.
• Divide the dough to 6 to 8 portions and roll to smooth balls.
• Dust the rolling area or board with little flour and place a dough ball over it. Dust little flour over the dough ball and begin to roll to a flatbread that is not too thick nor too thin.
• Heat a griddle until hot enough on a medium high flame.
• Transfer the spinach flatbread to the hot griddle and cook just for 1 to 2 mins.
• When you see bubbles over it, flip it to the other side and press down with the spatula so it puffs up well.
• Drizzle some oil or ghee or butter and cook pressing down with the spatula. Cook on both the sides until the flatbread is cooked & has a few to golden brown spots.
• Stack the spinach flatbreads as you cook all of them.
• Place a flatbread on a board. If you want you can also spread mayo or cream cheese or green chutney and that's optional. Add the stuffing towards one half of it.
• Fold one end of the wrap inside. Begin to roll tightly. Use a sandwich pick to hold the wrap in shape.
• Serve spinach wraps hot.

BAKED SPINACH DIP LOAF

Steps:

• Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.