This Healthy Spinach Wrap recipe is super easy to make, and perfect for enchiladas, tacos, burritos, and quesadillas. These homemade spinach tortillas are better than the store-bought garden spinach tortilla wraps.
Summer is around the corner, and I’m making lots of quick and easy meals with Flour Tortillas and these healthy spinach wraps.
Spinach wraps are healthy Mexican flatbread made with just 4 ingredients. You can prepare them ahead of time and store them in the fridge or freezer.
Ingredients You’ll Need
- Spinach: You can use fresh or frozen spinach.
- Flour: Regular all-purpose flour or spelt flour is great for this recipe. You can also use gluten-free flour.
How Do You Make Spinach Wrap From Scratch?
Spinach wraps can be made from scratch using 4 simple ingredients.
- Combine spinach, flour, salt, and water in a blender or food processor. Blend until smooth.
- Heat a non-stick skillet over medium heat, and then pour a portion onto the heated skillet.
- Cook for 1 to 3 minutes per side, or until brown spots appear. Fill with black beans, corn, and fresh veggies for a delicious meal or snack.
Are Spinach Wraps Good for You?
Spinach tortilla wraps are an excellent substitute for regular flour tortillas. With about 116 calories per wrap and loaded with fiber and protein, they are one of the healthiest types of wraps to serve.
Are Spinach Wraps Vegan?
Made with 4 ingredients, baby spinach, spelt flour, cold water, and table salt, spinach wraps are not only delicious but vegan as well.
Are Spinach Wraps Gluten-free?
Spinach wraps are gluten-free when made with gluten-free flour instead of all-purpose flour.
Is a Spinach Wrap Keto?
A spinach wrap made by substituting almond flour or flaxseed meal for spelt flour is extra low in carbs and can be part of a Keto meal plan.
Where to Buy Spinach Wraps?
Spinach wraps are available at major supermarkets and local delis. You can also buy them online.
How to Store Spinach Wraps?
You can store them in a ziptop bag in the refrigerator and they can last for 4-5 days. Alternatively, wrap them in foil, place them in a ziptop bag, and they can last up to 6 months in the freezer.
Homemade Spinach Wraps
- 3 cups baby spinach washed and packed, 8 oz
- 2 cups spelt flour or all-purpose flour
- 1 1/4 cups cold water
- ½ teaspoon table salt
- Line a large plate with parchment and set it aside.
- Add the spinach, flour, water, and salt to a food processor. 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.
- If you use a cast-iron skillet, add ½ teaspoon canola oil to the pan and coat thoroughly to prevent sticking.