spinach wrap

These easy homemade spinach tortillas need just 4 ingredients.  They’re vegan and a totally delicious healthy substitute for refined flour tortillas.

Spinach Tortillas

baby spinach, (packed)

water, (plus more, as needed)

spelt flour, (plus more as needed)

sea salt

Combine the baby spinach with the water and cook over medium-high heat, stirring occasionally in a skillet.  Cook for 4-5 minutes, until the spinach is completely wilted.

Then, transfer the cooked spinach to a blender or food processor and completely puree.  We are looking to make 1 cup of the puree so add any water to this mixture to get to one cup.  Then set aside.

Now, combine the spelt flour and sea salt together in a large mixing bowl.

Add the spinach puree, and stir into the bowl until the flour is completely absorbed. I use a rubber spatula to do this.  You will have to knead it and work it in using your fingers or a spatula to combine.&nbsp;&nbsp;If the mixture seems too wet or sticky, you can a little extra spelt flour to help.

Now, dust a flat surface liberally with flour and shape the dough into a long log.

Divide the dough into about 12-15 portions.&nbsp;&nbsp;If you’re going to make larger burrito-sized tortillas, divide into less portions.

Roll the portions into balls into using your hands.

Sprinkle the dough balls well with spelt flour and roll each out until they are between 1/8 and 1/16 of an inch thick.

Heat a non-stick skillet or griddle over medium-high heat and add the rolled out tortilla.

Cook for 1 to 2 minutes on each side.  Flip the tortilla over with spatula after about one minute - you’ll notice the bright green of the tortilla will turn to a darker forest green, and that bubbles start to form when it’s ready to flip. You’ll also notice some brown spots start to show up, which is what we want.

Stack each cooked tortilla and keep covered with a clean dish towel until ready to eat.&nbsp;&nbsp;The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.

These easy homemade #spinach #tortillas need just FOUR ingredients. They’re #vegan and a totally delicious healthy substitute for refined flour tortillas.

SPINACH TORTILLAS

INGREDIENTS

3 cups spinach, packed
1/4 cup water
2 cups spelt flour
1/2 tsp. sea salt

Get the full recipe here:  https://www.asweetpeachef.com/spinach-tortillas

For the sweet potato tortilla recipe mentioned in this video, go here: https://www.asweetpeachef.com/sweet-potato-tortillas/


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4 Ingredient Spinach Tortillas | Homemade Tortillas | A Sweet Pea Chef

This refreshing, yummy spinach feta wrap is garlicky and low-calorie. It&#x27;s a vegetarian meal perfect as a cold lunch.

Spinach Feta Wrap With Garlic

hummus

garlic (minced)

Weight Watcher tortilla wraps

baby spinach

red bell pepper (thinly sliced)

oz feta cheese (crumbled)

Press in the garlic clove into the hummus...

Press in the garlic clove into the hummus and give it a mix.

Spread each tortilla wrap with a hummus mixture...

Spread each tortilla wrap with a hummus mixture leaving out the edges of the wrap.

To the right of the center, place spinach...

To the right of the center, place spinach leaves on each tortilla. Then top them up with red bell pepper slices and crumbled feta cheese.

Carefully roll up each wrap and cut in...

Carefully roll up each wrap and cut in half before serving.

https://mediavine-res.cloudinary.com/video/upload/d8ampxpbagj0okb3aato.mp4

Make this vegetarian wrap with spinach and feta. It's garlicky, low calorie, and crunchy.

Spinach Feta Wrap with Garlic

Spinach wraps are delicious and healthy to serve for lunch or dinner. A savory spinach filling is loaded into tortilla or roti or your favorite wrap, then rolled and ready to enjoy.

Spinach Wraps (Spinach Rolls)

whole wheat flour

water (or add as required

salt (or add as required)

tej patta ((Indian bay leaf))

cumin seeds

onions

½ teaspoon Ginger Garlic Paste

tomatoes

red chilli powder (or cayenne pepper)

turmeric powder ((ground turmeric))

spinach (- 130 grams)

Paneer (or cottage cheese - crumbled)

¼ teaspoon Garam Masala (or curry powder)

salt (as required)

cheddar cheese (or processed cheese

onion (- small to medium-sized, thinly sliced)

coriander leaves ((cilantro))

chaat masala powder (as required)

lemon juice (as required)

mint cilantro chutney (- optional)

In a mixing bowl or a large tray, take whole wheat flour.

Add oil and salt.

Then add water in parts. First you can add ½ cup water and add the remaining required amount of water later.

Begin to knead. Add water as required and knead to a smooth soft dough. Cover the dough and keep aside for it to rest for 30 minutes.

Kneading dough

Rinse the spinach leaves very well in water. Then drain all the water and chop them. You will need 2 cups of chopped spinach. Also chop the onion, tomatoes and green chilies. Keep aside.

Crumble the paneer and keep aside.

Heat oil in a pan. Add cumin seeds and tej patta. Saute till the cumin crackles. Instead of oil, you can also use butter or ghee.

Now add finely chopped onions.

Saute till the onions turn a light brown.

Add ginger-garlic paste. Stir and saute for few seconds or till the raw aroma of both ginger and garlic goes away.

Then add finely chopped tomatoes and chopped green chilies.

Mix well and saute the tomatoes on a low to medium heat.

Saute till the tomatoes soften and become mushy. Then add turmeric powder and red chilli powde or cayenne pepper. Mix very well. 

Add the chopped spinach leaves.

Mix the spinach leaves very well with the onion tomato masala.

Cover the pan with a lid and on a low heat simmer till the spinach leaves wilt.

Do check a couple of times when the spinach is cooking.

Once the spinach is wilted and cooked, you will see some water or liquids in the pan.

On a low to medium heat, cook without the lid till all the water evaporates.

Then add the crumbled paneer or cottage cheese. Also add salt according to taste.

Add garam masala powder or curry powder.

Mix very well and saute for 1 minute on a low heat till the paneer. Do not cook too much as then the paneer will get dense.

Preparing spinach stuffing

After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.

Dust the dough ball with some flour.

Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.

Place the roti on a hot skillet or frying pan or tawa. Do note that the tawa should be hot. So cook on a medium-high to high heat. On a low heat, the rotis will become like papads.

Cook the base till you see bubbles appearing on the rotis or the roti is ¼ cooked.

Then flip it.

Spread some oil all over.

Then flip again when the second side is ½ cooked. Spread some oil on this side too. You will see golden blisters on the roti.

Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all roti wraps this way.

Preparing roti wrap

Now take a roti and place the spinach stuffing in the centre. If you have mint cilantro chutney, you can also spread some chutney on the roti, before placing the spinach stuffing.

Add some thinly sliced onions or pickled onions. You can even skip onions. You can also add some grated carrots instead of onions.

Top up with some grated cheese. Use any cheese like cheddar cheese or processed cheese.

Then add some chopped cilantro on top of the cheese.

Sprinkle some chaat masala and a few drops of lemon juice. Both chaat masala and lemon juice give a really good tangy taste, so do not skip them.

Now roll one side of the roti. Roll the second side overlapping the first side.

Then fold one of the sides and secure it with a toothpick.

Secure the other open side also with a toothpick. If you want, you can also wrap them like envelope and then serve. You can also close the second side if you want.

Serve immediately. As the spinach stuffing is slightly moist. If served after some time or a few hours, then the rotis can become slightly soggy.

Serve spinach rolls just plain as they taste good the way they are. Or you can accompany some chutney or yogurt by the side or any dip of your choice.

Preparing Spinach Wraps

Top 3 spinach wrap recipes from across the web

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Top Tags

Spinach Tortillas

Spinach Feta Wrap With Garlic

Spinach Wraps (Spinach Rolls)

Top 3 spinach wrap recipes from across the web

The most viewed spinach wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Tortillas

Spinach Feta Wrap With Garlic

Spinach Wraps (Spinach Rolls)

The most viewed spinach wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine