Spinach Tortilla Wraps

21 January 2015 | By

spinach tortilla wrapTortilla wraps make delicious and easy lunch options for those who don’t want to put too much effort into preparing their meals. They’re also extremely easy to customize–just fill them with different kinds of fresh veggies, meat, or cheese (the options are endless) each day… and you’ll never be bored!

Now, if you want to make your wrap even healthier, why not sneak some veggies into the wrap itself? Spinach tortilla wraps, anyone?


Here’s what you’ll need:

-3 cups white whole wheat (or all-purpose) flour
-2 teaspoons baking powder
-1 teaspoon salt
-Ā½ cupĀ chopped frozen spinach
-5 tablespoon refined coconut oil or butter
-2/3 t0 1 cup water

Add the first four ingredients to a food processor or blender and process until finely chopped. Next, add your coconut oil and butter. Process until you get a crumbly mixture. Keep the processor running and add your water until you it forms a thick dough.

Take the dough out of the processor and knead until fully combined. Then, divide into eight uniform-sized balls. Leave and allow to set for about 10 minutes.

When you’re ready to cook your tortillas, take one dough ball, place on a flat surface (make sure to dust with a bit of flour), and flatten slightly with your palm. Dust the ball with a bit more flour and, using a rolling pin, flatten it out to your desired size/thickness.

Carefully transfer your wrap on a skillet and cook on medium heat for 10 to 20 seconds on each side.

Place finished wrap on a plate and cover with a damp kitchen towel. Repeat process with the rest of your dough balls.

Store in an airtight container or freeze.


Recipe by Annie’s Eats

Photo by Annie / CC BY-NC-ND 2.0


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