Healthy Spinach Wraps (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ cups of fresh baby spinach leaves
02 -
3 large free-range eggs
03 -
½ teaspoon of fine Himalayan pink salt
→ For Cooking
04 -
1 tablespoon of extra virgin olive oil for the pan
# Instructions:
01 -
Add the fresh spinach leaves, eggs, and Himalayan salt into your blender. Blend everything together until you get a completely smooth, vibrant green mixture. Don't worry if it looks quite thin and watery - that's exactly how it should be!
02 -
Warm up a tablespoon of olive oil in a non-stick skillet over high heat. Once the oil is hot and shimmering, reduce the temperature to medium heat to prevent burning.
03 -
Using a soup ladle, scoop up some batter and pour it into the center of your heated pan. Quickly tilt and swirl the pan in a circular motion to spread the mixture evenly across the surface, creating a thin layer.
04 -
Let it cook until the top surface is no longer wet and glossy, and the wrap turns a beautiful deep emerald green color. You'll notice the bottom starting to turn golden brown - this usually takes about 3-4 minutes.
05 -
Using a large silicone spatula, carefully flip the spinach wrap over to the other side. Cook for another 2-3 minutes until both sides are nicely set and lightly golden. Repeat this process with the remaining batter to make all your wraps.
# Notes:
01 -
For thicker wraps, use two ladles of batter instead of one per wrap
02 -
You can add 2 tablespoons of any flour (almond, coconut, or regular) to make the wraps more substantial and dense
03 -
These wraps store beautifully in the fridge for up to 3 days and can be frozen for up to 3 months
04 -
Perfect for filling with grilled chicken, beef, prawns, chickpeas, or tofu for a complete meal