I wanted a healthy substantial breakfast today, and I have so much spinach to use up. My perpetual spinach is going mad this year. I therefore decided to make some spinach wraps. We eat a lot of wraps at this time of year and I thought that these might be a bit healthier than my usual wraps. I have been watching YouTubes of women from other cultures making flat breads and pasta using beetroot, carrot and spinach puree and so I thought that I would give it a go today. I really enjoyed them and couldn’t taste the vegetables and so I think that they might be good for children to get nutrients into them if they don’t like vegetables. It is also a good recipe for some one who eats gluten free. This made 4 wraps ( though the last one was a bit smaller as I made the first one too thick).
Ingredients
60g fresh spinach leaves
60g of oats
2 eggs
1 egg white
1tsp garlic salt (or any salt)
Method
- Put all of the ingredients into a food processor and whiz until smooth. My oats were still a bit rough and so you could grind up the oats first if you want. I liked the texture of the wraps which felt smooth when eaten.
- Heat the frying pan on a medium heat and put a small bit of oil in and wipe it around the pan.
- When warm take the pan off the heat. Pour 1/4 of the mixture into the middle of the pan and then spread it out with a spatula in a circle type shape. Return to the heat.
- Cook for a few minutes and it will start to curl at the edges.
- Flip it over and cook on the other side for another few minutes. You can always flip it again if you are not sure if the first side is cooked, but mine were fine. I did find that the second side was more of a green colour than the first.
- Put onto a plate and cover with a tea towel and repeat the process until all 4 are cooked.
- If you are not eating them all straight away, store them in the fridge for a couple of days.
If you want you could add fresh or dried herbs to the mix to switch up the taste. These are not particularly cheap but they are really filling and I needed something substantial for breakfast today. I filled one with more seasoned egg, and one with cream cheese and tomatoes but you could use them for main meals or light meals filled with anything. Although they may seem expensive to make if you are on a budget, they still worked out at less than a bought pack of wraps would cost (if you grow spinach) and they have no additives in that you can not pronounce. We will be making these again. I bet that they will be nice as a pizza base with melted cheese on top.
They sound delicious and easy to make, I’m going to add this to me recipes. Thank you
These sound really yummy. I will definitely be trying it them
Oh these sound so lovely, I’m into making my own wraps and Naan’s which I’ve been using as wraps for Greek gyros. I will be trying these this week. Thank you.
They look lovely & I bet they have that light clean fresh taste that veggie dishes have. I’m going to get to grips with my attachments on my mixture so this would be perfect . Thank you xx
I do something very similar to this using soaked red lentils instead of oats , I will add this to my list of things to try , thank you .Pat xx
I keep meaning to try a soaked lentil recipe. Thanks for reminding me and for commenting.
Tried this recipe this morning. They came out great. At first we thought the mix was a little watery but once it hit the skillet all was good.
Filed it with eggs and cheese. Yum. Will try them filled with hummus for a snack next.
Glad that you enjoyed it. I guess how runny it is depends on the size of the eggs. I thought mine was too stiff at first until I spread it out and then it was just right. Thanks for the feedback