Spinach Tortilla Wrap

This spinach tortilla wrap is an easy, low carb alternative to a traditional flour tortilla. These wraps are flexible enough to wrap up your favorite sandwich ingredients, taco fillings or breakfast burritos. Most low carb tortillas are brittle, but not these! Make extra and store them in the refrigerator for easy meals.

These spinach tortilla wraps would go well with some Dairy Free Pesto or this fantastic Garlic Hummus.

Why You’ll Love This Spinach Tortilla Wrap Recipe

• The easiest recipe to follow! All the ingredients go in the blender. No mixing bowls or fancy equipment required.
• These wraps taste way better than store bought and you can easily change up the greens you use.

Ingredients To Make Spinach Wraps

• Eggs – I like to use free range or organic eggs. I used 3 to make these wraps.
• Spinach – You can use fresh or frozen spinach. You’ll need about 2 handfuls.
• Olive oil – I always use extra virgin olive oil.
• Water – I use filtered water.
• Almond flour – Almond flour is a great, protein rich, gluten free alternative.
• Arrowroot powder – I used 1/4 cup of arrowroot powder. You may have to go to a health food store to pick this up.
• Sea salt – I prefer to use sea salt in my cooking and baking.
• Pepper – A touch of pepper to enhance the flavor.
• Olive or avocado oil  – You can use either or these oils to cook the tortillas.

Equipment To Make Spinach Wraps

• Blender
• Skillet
• Measuring cups and spoons

How To Make Tortilla Wraps

• Mix all of your ingredients very well in a blender. You will have a beautiful, vibrant green batter!
• Heat a greenpan or other skillet to medium heat. Brush the heated pan with a teaspoon of avocado or olive oil.
• When pan is hot, pour 1/3 cup batter into the pan and swirl the batter if necessary to make sure it makes a complete circle.
• When the top surface of the tortilla is covered in tiny bubbles and no longer looks shiny, flip it over to cook the opposite side. Cook for just a minute and remove your tortilla from the pan and make your next tortilla!
• Enjoy immediately or allow to cool and store flat in a large plastic bag with a piece of parchment paper between each tortilla.

Storage

These spinach tortillas will keep well for up to one week in the fridge or two months in the freezer. If you do freeze them make sure to separate them with a piece of parchment paper so you can easily grab one at a time.

Pro Tips

Here are a few things you can do to make sure your spinach tortillas work out well each time.

• If you are using frozen spinach make sure to squeeze out as much water as you can.
• If you don’t have almond flour on hand you can make your own by placing raw almonds in a high speed blender and blending until you get a nice crumb mixture.
• Add some fresh herbs like cilantro or basil or throw in a clove of garlic.

FAQs

What can I substitute for the spinach?

If you don’t have spinach on hand any leafy green will work. Though obviously the taste will be different.

Can I make these in advance?

Yes, these wraps will keep for a few days so you can easily make up a batch and store them in the fridge until you are ready to use them. Or, you can make up the batter and store it in a glass jar in the fridge and make up the tortillas just before you want to serve them.

Did you make this recipe? If you did don’t forget to tag me and share on Instagram!