These homemade spinach wraps are soft, flexible and made with a handful of simple ingredients. They're a fun way to add some extra veggies to lunchtime and make a great base for lunchboxes, quesadillas or quick family meal.
Easy Homemade Spinach Wraps Recipe
PREP TIME: 10 MIN | COOKING TIME: 15 MIN | SERVES: 6 wraps
ALLERGENS: WHEAT (GLUTEN)
*ALWAYS CHECK THE SPECIFIC PACKAGED PRODUCT IF YOU'RE MAKING THIS FOR SOMEONE WITH A SEVERE ALLERGY.
Ingredients
2 cups (250 g) wholemeal flour
2 packed cups (60 g) fresh baby spinach
½ cup (125 mL) warm water
2 tbsp (30 mL) olive oil
½ tsp salt
Extra flour for dusting
Directions
Blend the spinach: Add the baby spinach and warm water to a blender. Blend until completely smooth.
Make the dough: In a large mixing bowl, combine the flour and salt. Add the spinach mixture and olive oil. Mix until a dough starts to form.
Knead: Transfer to a lightly floured surface and knead for 3–5 minutes until smooth and elastic. If the dough feels too sticky, add a little extra flour.
Rest: Cover the dough with a clean tea towel and rest for 15–20 minutes. This helps make the wraps easier to roll out.
Divide and roll: Divide the dough into 6 equal portions and roll each into a thin circle (approximately 20 cm in diameter).
Cook: Heat a non-stick frying pan over medium-high heat. Cook each wrap for approximately 30–60 seconds on each side, until lightly puffed with a few golden spots. Avoid overcooking or they may become brittle.
Keep soft: Stack the cooked wraps under a clean tea towel while you cook the remaining batches.
Spinach wrap filling ideas
Pesto chicken: Grilled chicken, basil pesto, baby spinach, cherry tomatoes and mozzarella.
Hummus & roasted vegetables (vegetarian): Hummus, roasted pumpkin, eggplant, capsicum, zucchini and baby spinach.
Chicken & avocado: Shredded chicken, avocado, shredded lettuce and cucumber.
Egg & cheese: Scrambled or sliced boiled egg, grated cheese, and baby spinach.
Tuna & sweetcorn: Tuna, sweetcorn, shredded cabbage and carrot and Greek yoghurt.
Falafel & tzatziki (vegetarian): Falafel, tzatziki, grilled haloumi, cucumber and lettuce.
Mexican bean (vegetarian): Mashed black beans, corn, avocado, tomato, lettuce and a sprinkle of cheese.
Salmon & cream cheese: Smoked salmon, cream cheese, cucumber, avocado and dill.
Caprese (vegetarian): Fresh mozzarella, tomato, basil pesto and baby spinach.
Dietitian tips
You can use frozen spinach too – thaw completely and squeeze out excess water before blending.
Get the kids involved: Let little ones help roll out the dough and choose their own fillings.
Meal prep: Store in an airtight container in the fridge for 3–4 days or freeze with baking paper between each wrap for up to 3 months.
Keep them flexible: Don't overcook the wraps, and keep them covered as they cool to prevent them drying out.
As always, this recipe is made with love - Eatwise <3