Spinach Wrap Recipes

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 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.

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.

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.

VEGAN SPINACH WRAP

Steps:

• Mix the first 6 ingredients in a bowl, cover and set aside in the fridge for at least 30 minutes. Overnight would be best to let the flavors meld.
• Lay one tortilla flat and spread on about 2 tbsp of the cream cheese, leaving at least 1/2 inch border around the tortilla. Add more cream cheese if you would like it creamier.
• Pile on the spinach leaves, tomato slices and sprouts as you like, but not too much or you won't be able to close it.
• Start rolling the tortilla from one side to the other, tucking in the ends when you get towards the middle. Use the cream cheese as glue on the edge to seal the wrap shut. It should look sort of like a burrito when you're done.
• Cut in half and serve cold, or wrap in plastic for later. This goes great with fresh fruit and a pasta or bean salad.

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 AND ARTICHOKE WRAP

Steps:

• Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
• Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

TURKEY-SPINACH WRAPS

Steps:

• Spread each tortilla evenly with dip. Arrange spinach leaves evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
• Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
• To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.

SPINACH TURKEY WRAPS

Steps:

• Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions. Top with remaining spinach. , Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic. Refrigerate until serving.