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.
Nutrition Facts : Calories 116 kcal, Carbohydrate 24 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 155 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HEALTHY SPINACH TORTILLAS
You can whip up these 5-ingredient (and that includes water and salt) spinach tortillas in practically minutes. No dough-making, rolling, or shaping; simply blend and pour your way to delicious and nutritious spinach wraps. Plus, this recipe is gluten-free, dairy-free, grain free, vegan, and more.
Provided by Michaela Vais
Categories Main Course Side
Time 20m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 99 kcal, Carbohydrate 15.7 g, Protein 4 g, Fat 1.2 g, Fiber 2 g, Sugar 1.9 g, ServingSize 1 serving
EASY 4-INGREDIENT LOW-CARB KETO WRAPS
These keto wraps are made with 4 basic ingredients and taste delicious! Such a quick and easy idea to add to your low-carb, gluten-free, and paleo diet.
Provided by Fioa
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and almond milk together in a bowl until well combined.
- Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
- Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 5.9 g, Cholesterol 81.8 mg, Fat 3.4 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 177.4 mg, Sugar 1.9 g
SPINACH TORTILLAS RECIPE
Looking for a healthy tortilla recipe? These homemade spinach tortillas are nutrient packed-they're great for wraps or tacos, and kids love the green color!
Provided by Sonja
Categories Bread
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 tortilla, Calories 171 calories, Sugar 0.2 g, Sodium 367.3 mg, Fat 3.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 29.3 g, Fiber 1.4 g, Protein 4.4 g, Cholesterol 9.2 mg
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