Homemade Spinach Wraps Recipes

HOMEMADE SPINACH TORTILLAS (GLUTEN FREE)

Steps:

• In a saucepan, add the spinach and water, bringing to a small boil, covered. Allow to wilt for 5 minutes. Place in a blender and mix until smooth.
• Whisk together the flour and salt in a medium bowl.. Add the spinach puree and olive oil into the flour mix. Add 1 tablespoon of water if the flour mix is too dry. Add more water (if needed) until the dough does not stick to your fingers. Be sure to break the dough in half and feel the inside too. If too sticky add a tablespoon of flour at a time until smooth. Create two smooth balls and chill in the fridge for 30 minutes.
• Heat a nonstick skillet on medium-high heat. Create 3 equal-sized balls from each dough ball. Roll between two pieces of parchment paper.
• Heat the tortilla for one minute on each side or until nice brown spots develop. Place in a tortilla warmer or on a plate covered with a tea towel.

SPINACH ROLL-UPS

Steps:

• In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
• Slice each roll-up into 1 inch servings no more than 3 hours before serving.

HEALTHY SPINACH TORTILLAS

Steps:

• 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. Use 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!

EASY SPINACH WRAPS

Steps:

• Cook the bacon and set aside to drain. Once cooled, break up into little bits. Or, if you wish, arrange the bacon slices whole in the wraps.
• Divide and arrange the remaining ingredients including the bacon onto 4 tortillas.
• Roll up and eat! Or refrigerate, wrapped in plastic until ready to eat.
• Alternatively, the tortillas can be rolled up and cut up into 2" slices and served as an appetizer.

SPINACH WRAP RECIPE MADE EASY: HEALTHY, NUTRITIOUS, AND GLUTEN-FREE ALTERNATIVES

Steps:

• Heat up your cast-iron skillet, with the stovetop on medium heat. Rinse your spinach and toss it into the skillet while it's still damp. Sauté your spinach for 1-2 mins, or until it has wilted.
• Transfer the wilted spinach into a small colander, drain the liquid, and run under cold water.
• Add the wilted spinach into a high-powered blender along with the vegetable oil and sea salt. Blend the mixture until smooth.
• Place the all-purpose or spelt flour into a large mixing bowl with the baking powder and whisk to combine.
• Add the spinach puree and ~¼ c. of water into the bowl. Mix the ingredients to combine, using your hands to knead until a soft dough forms, ~5 minutes.
• Shape spinach tortilla dough into a ball and cover or wrap in foil. Place the wrapped dough into the fridge and let chill for 15-20 mins.
• Take your tortilla dough out of the refrigerator and unwrap. Then, divide the dough into 6-8 spinach tortillas dough balls.
• Dust a clean, flat work surface with some flour. Form each dough portion into a ball and place them individually into a tortilla press. Flatten the dough ball to make your homemade spinach tortillas.
• Heat a non-stick, cast-iron pan on the stovetop over medium heat. Cook the spinach tortillas for 1-2 mins or until they begin to brown. Then, flip the tortillas over and cook the other side for 1-2 mins.
• Remove from the heat. Immediately serve and enjoy your homemade spinach tortillas! If you're not eating your tortillas immediately, place them on a cooling rack, and cover with a clean dish towel until you're ready to eat.

LOW CARB QUICK & EASY SPINACH TORTILLA WRAPS

Steps:

• defrost spinach, then put it in your hand and squeeze repeatedly over the sink until no more water runs out.
• put the spinach and all other ingredients except EVOO in your blender or nutribullet.
• stir with a fork, then whizz for a couple of minutes.
• smear a pancake pan or similar with a little extra virgin olive oil and set the heat to medium.
• once the pan reaches temperature, lower heat and spoon half of the egg mixture over the centre of the pan.
• using a spatula or back of a spoon, spread the mixture to make a tortilla shape - the mix will be gummy, just keep spreading until you have created an even, thin disc.
• leave to cook for 2-3 minutes or until the edges start to shrink away; check if cooked by lifting the edge: if it lifts easily, you can now flip your tortilla over and cook the other side.
• let cool over a plate, then fill with anything you like and serve.

HOMEMADE SPINACH WRAPS

Steps:

• Line a large plate with parchment and set it aside.
• Add the spinach, flour, water, and salt to a blender. Blend for 20-30 seconds or until smooth.
• Place a nonstick skillet over medium heat (see note). Pour ½ cup of the batter into the center of the pan and spread out to about 12-inch diameter using a rubber spatula or trowel spreader.
• Cook for about 1 ½ minutes until lightly browned underneath. Flip and cook on the other side for one minute more.
• Remove to the prepared plate. Add another layer of parchment or a clean dish towel before adding the next wrap to prevent sticking.

CHICKEN SPINACH WRAPS

Steps:

• Wash and dry Romaine lettuce. Remove tough ribs at the bottom with a sharp knife.
• Remove tomato seeds and dice finely.
• Place wrap on smooth surface and place 2 piece of Romaine lettuce on top.
• Add half the chicken, bacon, tomato, and cheeses on top of the lettuce. Make sure to distribute evenly.
• Add a thin layer of ranch dressing on top.
• Fold the wrap using the standard wrapping method, making sure that the ingredients do not fall out.
• Cut rolled wraps in half and secure each half with a toothpick.
• Repeat process with the second wrap.
• Serve with your favorite potato chips or preferred sides.

SPINACH TORTILLA RECIPE

Steps:

• Heat water in a large pot.
• Once the water comes to a boil, simmer the heat and add the spinach.
• Cook the spinach for 2 minutes and then drain the water and run the spinach under cold water.
• Puree the cooked spinach in a blender to make a smooth paste.
• Add flour, salt, baking powder and vegetable oil in a bowl and mix using your fingers.
• Add spinach puree and mix well.
• Now add little water and make a soft dough.
• Cover the dough and keep aside for 15-20 minutes.
• Divide the dough into 6-8 equal parts.
• Dust and roll each part to make a 8-10 inch disc.
• Heat a griddle.
• Once the griddle is hot, transfer the tortilla on the griddle and cook from both the sides until brown spots appear.
• Make all the tortillas in the same manner.
• Wrap in a plastic wrap and store in refrigerator until ready to use.

HOMEMADE SPINACH TORTILLAS

Steps:

• Heat a skillet over medium heat. Rinse the spinach and add it damp to the skillet. Sauté for 1-2 minutes until wilted. Then transfer into a colander, drain and run under cold water. (*Or simply thaw frozen spinach).
• Add the spinach into a blender along with the oil and salt. Blend until smooth.
• Place the flour and baking powder in a large bowl and whisk to combine.
• Add spinach puree and a little water (*see recipe notes. I added 1/4 cup). Mix to combine with your hands and knead until a soft dough forms, about 5 minutes. (If the dough seems to dry, add a little more water. If it's too sticky, add a little more flour).
• Shape dough is into a ball, cover (or wrap in foil), and chill for 15-20 minutes.
• Divide the dough into 6-8 equal portions, depending of your desired Tortilla size.
• Dust a work surface with a little flour, if needed. Form each part into a ball and, using a rolling pin, flatten to make a 8-/10-inch disc.
• Heat a non-stick pan over medium heat. Cook the tortilla for 1-2 minutes or until brown spots appear. Then flip and cook from the other side.
• Enjoy!

SPINACH TORTILLAS RECIPE

Steps:

• In a heatproof bowl, pour the boiling water over the spinach. When the spinach is bright green and wilted, about 2 minutes, drain the water using a strainer.
• Add the flour, salt, and butter to the food processor and pulse until combined. Add the spinach and process until fully combined with the flour, stopping and scraping down the sides of the bowl as necessary. Then turn on the food processor and slowly pour in the room temperature water until a dough forms. Test the dough with your fingers to make sure it sticks together and is not crumbly or sticky. Adjust the flour and water if necessary.
• Remove the dough from the food processor, form it into a ball, and knead it for about 30 seconds until smooth. Then place the dough on a clean counter, cover it with an inverted bowl, and let it sit for 20 minutes.
• Divide the dough into 10 even balls. Smash all dough balls into flat disks. On a flat un-floured surface, roll each ball into a very thin round circle, about 8 inches wide. (You may want to use a ruler to measure so that you can make all of your circles an even size.)
• Heat a dry skillet over medium heat. Cook each tortilla about 30 seconds on one side, then 15 to 30 on the other, until cooked through and faint light brown spots form on the second side. When the tortilla is cooked, place it on a plate covered with a clean towel. This process is easiest done with two people, one rolling and one cooking. If you're by yourself, roll 2 tortillas and cook them, place them on the plate with the towel and then roll the next tortillas.
• To store the tortillas, wrap them in a towel and place them in a sealable plastic bag in the refrigerator. Reheat or bring to room temperature before serving.

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.

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.

PUNCHY SPINACH WRAPS

Steps:

• LOOKING FOR A LOW CARB SANDWICH IDEA? THESE GLUTEN-FREE WRAPS ARE MADE WITHOUT FLOUR, INSTEAD USING EGG AND SPINACH AS THEIR BASE. * Blend the spinach for COLOUR in a food processor along with 5 tablespoons of water. Pour in the beaten eggs for RICHNESS, together with milk, and blitz for a few seconds. * Place a 20cm frying pan over a medium heat and brush with oil. Add a ladleful of mixture to the pan, tilting until the base is covered, and cook for 1 - 2 minutes on each side. * Once cooked, place on a sheet of baking parchment and repeat the process with the remaining mixture, making 4 wraps. * To serve, lay slices of ham for SMOKINESS on each wrap, add a touch of English mustard to give your wraps some PUNCH, and a sprinkling of grated cheddar. Enclose the sides and roll up then secure with kitchen string.

COPYCAT STARBUCKS SPINACH FETA WRAP

Steps:

• Place the egg whites* into a bowl and whisk until combined. Set aside.
• Heat a large skillet pan over medium heat. Add the olive oil from the sun dried tomatoes to the skillet.
• When the olive oil is fragrant, add the spinach to the skillet and sauté until it is wilted (about 2-3 minutes).
• Add garlic, sun dried tomatoes, salt, and pepper to the spinach and toss. Sauté for an additional minute.
• Form a circle with all of the ingredients that is about 10-inches in diameter.
• Pour the whisked egg whites carefully over the spinach mixture and use a spatula to maintain a circular shape with the eggs and ingredients.
• Sprinkle the italian seasoning over the eggs.
• Let the eggs cook for 3-4 minutes and use a spatula to pull the edges up along the edge of the circle to make sure the egg and other ingredients don't stick to the pan. You will be flipping the egg circle in one piece.
• Sprinkle the feta over the eggs and then place the tortilla on top of the eggs.
• Using a plate or a large spatula, carefully flip the eggs and tortilla over so the tortilla is down in the pan.
• Let the tortilla heat for 30 seconds and then carefully fold the tortilla by folding the bottom third of the tortilla away from you over the eggs and then the two sides inward creating an open envelope shape.
• Press on the folded edges of the tortilla for 10-15 seconds while the bottom of the wrap browns.
• Finally, carefully flip the wrap over so the folded edges brown (about 1-2 minutes).
• Remove the wrap from the pan and enjoy.

HOMEMADE MEDITERRANEAN SPINACH WRAPS

Steps:

• Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get´s hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat
• Add the cooked spinach to a sieve, using a wooden spoon, push down on the spinach to remove all the excess liquid, once well drained, add the spinach to a cutting board along with 2 fresh basil leafs, finely mince everything together and set aside
• Add 1/2 cup of spelt flour and 1/2 cup of all-purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball
• Add some all-purpose flour to a flat surface, add the ball of dough on top, cut into 4 evenly sized pieces and form each one into a ball
• Using a roller, roll out each ball of dough until you reach a thickness of about 1/16 of an inch
• Heat a grilling pan with a medium heat, once the pan get´s hot, cook each wrap between 30 to 45 seconds per side, do not over cook or they wont be able to roll up
• Once you have all your wraps cooked, fill them with your favorite ingredients, I like to add hummus, smoked salmon, Greek yogurt, diced onions and tomatoes and fresh spinach
• Enjoy!