These spinach wraps are so simple to make, they don’t fall apart, and they taste good (with the added benefit of containing veggies!).
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Spinach Wraps
Equipment
- blender
Ingredients
- 120 g wholemeal flour
- 125 ml soy milk (or other plant-based milk)
- 60 ml water
- 1 tsp baking powder
- 2 handfuls baby spinach
- 1 tsp lemon juice (optional; the vitamin C helps iron absorbtion)
- 1 tbsp olive oil (for cooking)
Instructions
- Add all of the ingredients to a blender & blend until smooth.
- Spray a pan with olive oil and heat over medium/high heat. When the pan is hot, pour 1/4 of the batter in and then use a spatula to gently spread the wrap out so it is thin and round. Cook for 2-3 minutes on one side, then flip and cook for a further 2 minutes on the other side.
- Repeat for 4 wraps.
- Fill with whatever you like - we love hummus, cheese, or turning these sweet with banana and nut butter.
Storage
Store in the fridge for 3 days or freeze individually wrapped for 2 months.Did you make this recipe?
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