Easy Spinach Wrap (Tortilla) Recipe

I created a simple two-ingredient keto spinach tortilla that lets me pack nutrient-rich fresh spinach into lunches and snacks, and my take on Healthy Wrap Ingredients pairs beautifully with grilled chicken, beef, prawns, chickpeas or tofu.

I made these easy spinach tortillas when I wanted a quick way to sneak greens into lunch. They use fresh baby spinach and eggs, nothing fancy, but somehow they fold like a proper wrap and that’s the part that surprised me.

My kids actually asked for seconds and I still can’t believe how good they are. It’s one of my go-to Healthy Wrap Ingredients ideas and it fits straight into my Egg Spinach Recipes lineup.

If you like low fuss, nutrient rich food that feels a little clever but not pretentious, try them and see what you think.

Ingredients

Easy Spinach Wrap (Tortilla) Recipe

• Fresh baby spinach gives fiber, iron and vitamins, mild earthy taste, light and healthy.
• Eggs pack protein and healthy fats, yolk adds richness keeps wraps tender and filling.
• Soft tortilla carbs hold everything together, easy to fold, slightly wheaty flavor.
• A drizzle of olive oil adds healthy fat and prevents sticking, subtle fruitiness.
• Optional cheese brings savory saltiness and melty texture, makes wraps richer, trust me.
• Small pinch of salt wakes flavors, balances bitterness from greens, use sparingly.
• Fresh cracked pepper brightens flavor with a mild heat, not overpowering.

Ingredient Quantities

• 2 packed cups fresh baby spinach leaves about 60 to 70 g
• 3 large eggs

How to Make this

1. Rinse the baby spinach well and dry it really good in a salad spinner or with paper towels, then pack 2 packed cups about 60 to 70 g so you get roughly the right amount.

2. Crack 3 large eggs into a blender or food processor, add the spinach, and pulse until everything is completely smooth and bright green, scrape the sides and blend again if needed.

3. Aim for a pourable crepe like batter, it should flow easily from the blender; dont overthink it, the eggs and spinach alone usually give the right consistency.

4. Heat a good quality non stick skillet over medium low heat until it feels warm, not smoking, this low heat helps the wraps stay flexible and not get crispy.

5. Pour about 1/4 cup of batter into the center of the pan then immediately tilt and swirl the pan so the batter spreads into a thin circle roughly 7 to 8 inches across, work quickly.

6. Cook for about 1 to 2 minutes until the edges lift and the top looks set, then carefully flip with a spatula and cook the other side for about 20 to 30 seconds, dont overcook or they will get brittle.

7. Transfer each wrap to a plate and stack them with a clean towel over the top to keep them soft while you cook the rest, repeat until all the batter is used.

8. Let wraps cool a little before filling, theyre easiest to roll when slightly warm, but not piping hot.

9. To store stack with parchment or paper between layers and keep in the fridge up to 3 days, or freeze separated by paper and thaw in the fridge then rewarm gently in a skillet.

10. Reheat briefly in a warm skillet for a few seconds each side before serving so they soften up again, your fillings will slide right in.

Equipment Needed

1. Blender or food processor, to puree the eggs and spinach until smooth
2. Salad spinner or plenty of paper towels to dry the spinach really well
3. 1/4 cup measuring cup or small ladle to pour the batter evenly
4. Good quality nonstick skillet, about 8 to 10 inch, heated over medium low
5. Thin spatula or turner for flipping the wraps without tearing them
6. Plate plus a clean kitchen towel to stack and keep the wraps soft while you cook
7. Parchment or wax paper to separate layers for storing in the fridge or freezer
8. Airtight container or resealable bags for fridge/freezer storage, youll want them sealed tight

FAQ

Easy Spinach Wrap (Tortilla) Recipe Substitutions and Variations

• Kale: swap the 2 packed cups spinach for about 1 1/2 to 2 cups tender kale (remove stems, chop and massage with a little oil), cook a bit longer cause it’s tougher.
• Arugula: use ~2 cups baby arugula for a peppery twist, it wilts fast so add it at the end or use raw for extra bite.
• Frozen chopped spinach (thawed & squeezed): one 10 oz bag, thaw and squeeze out excess water until you have ~60-70 g, this keeps the wrap from getting soggy.
• Chickpea flour batter (vegan egg): whisk 3/4 cup chickpea flour with 3/4 cup water and a pinch of salt, let it rest 5 minutes then use in place of 3 eggs for a similar, savory texture.

Pro Tips

1) Dry the spinach like your life depends on it. If it’s even a little wet the batter gets watery and the wraps wont set right. Spin it, squeeze it with a towel, whatever, just get it bone dry before you blend.

2) If the blender leaves bits or the batter looks chunky, scrape the sides and pulse again. Add a tablespoon of water or milk if it seems too thick, not a whole lot, you want pourable not soup, and strain through a fine mesh if you hate little green flecks.

3) Heat is everything. Start cooler than you think, test one first and tweak the burner temp. Wipe a whisper of oil with a paper towel between wraps so they dont stick but also dont get greasy, and use a thin spatula to flip fast so they stay flexible.

4) Stack with parchment between each, cool a bit before rolling, and when you reheat, warm them very briefly in a dry skillet or wrap in a damp paper towel in the microwave. For freezing, separate with paper so you can pull one out without thawing the whole stack.