Spinach wraps
A great way to eat one of your five a day, these easy spinach wraps are made with just two ingredients. These vibrant green breads can be used as wraps, rotis, flatbreads or tortillas. Suitable for vegans.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine British, Vegan
Servings 6
Calories 131 kcal
200 g spinach fresh or frozen 200 g plain flour or wholemeal Pinch salt optional
Place 200g wilted spinach* into a blender and pulse into a purée. Add a teaspoonful of water if needed but take care not to add too much.
Transfer the spinach purée to a mixing bowl and add 200g plain flour and a pinch of salt (optional).
Mix together and then knead until it forms a dough.
Divide the dough into six balls.
Roll out into flatbreads on a lightly floured surface.
Heat a frying pan or tawa (chapati pan) over a medium heat.
Brush as much excess flour from the wrap as possible then place on the pan and cook the first side.
When it puffs up flip with a spatula and cook the other side.
Cover with a tea towel to keep warm while you cook the others.
If using fresh spinach wilt in a frying pan before blending. If using frozen spinach defrost first.
Nutritional information is approximate and is intended as a guide only.
Calories: 131 kcal Carbohydrates: 27 g Protein: 5 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 25 mg Potassium: 151 mg Fiber: 2 g Sugar: 1 g Vitamin A: 3909 IU Vitamin C: 2 mg Calcium: 48 mg Iron: 2 mg