SPINACH WRAP RECIPE MADE EASY: HEALTHY, NUTRITIOUS, AND GLUTEN-FREE ALTERNATIVES
Provided by Claudia Gomez
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat up your cast-iron skillet, with the stovetop on medium heat. Rinse your spinach and toss it into the skillet while it's still damp. Sauté your spinach for 1-2 mins, or until it has wilted.
- Transfer the wilted spinach into a small colander, drain the liquid, and run under cold water.
- Add the wilted spinach into a high-powered blender along with the vegetable oil and sea salt. Blend the mixture until smooth.
- Place the all-purpose or spelt flour into a large mixing bowl with the baking powder and whisk to combine.
- Add the spinach puree and ~¼ c. of water into the bowl. Mix the ingredients to combine, using your hands to knead until a soft dough forms, ~5 minutes.
- Shape spinach tortilla dough into a ball and cover or wrap in foil. Place the wrapped dough into the fridge and let chill for 15-20 mins.
- Take your tortilla dough out of the refrigerator and unwrap. Then, divide the dough into 6-8 spinach tortillas dough balls.
- Dust a clean, flat work surface with some flour. Form each dough portion into a ball and place them individually into a tortilla press. Flatten the dough ball to make your homemade spinach tortillas.
- Heat a non-stick, cast-iron pan on the stovetop over medium heat. Cook the spinach tortillas for 1-2 mins or until they begin to brown. Then, flip the tortillas over and cook the other side for 1-2 mins.
- Remove from the heat. Immediately serve and enjoy your homemade spinach tortillas! If you're not eating your tortillas immediately, place them on a cooling rack, and cover with a clean dish towel until you're ready to eat.
Nutrition Facts : ServingSize 8
BAKED SPINACH WRAPS
Cheesy veggie goodness. Eat however you want. I like to put it over rice.
Provided by Emma
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 50m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Reduce heat to medium-low. Add carrot, corn, green onion, and garlic. Cook and stir until fragrant but not browned, about 6 minutes. Add spinach; cook, stirring occasionally, until heated through and wilted, about 4 minutes. Remove from heat.
- Stir sour cream and 8 ounces plus 2 tablespoons cream cheese into the spinach mixture. Spread mixture over the center of each tortilla. Roll the wraps together and seal with toothpicks. Place wraps on a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 25.3 g, Cholesterol 102.2 mg, Fat 41.9 g, Fiber 2.4 g, Protein 10.8 g, SaturatedFat 25.2 g, Sodium 455.9 mg, Sugar 1.9 g
SPINACH WRAP RECIPE
Steps:
- Wash and rinse spinach well in lots of water. Drain and add to a blender with ginger, garlic, little salt, cumin, green chili and garam masala. Also add 1 to 2 tablespoons water or yogurt to help blend the mixture well.
- Blend this to a smooth puree. We don't want any grits in the puree. Transfer this to a mixing bowl and add wheat flour.
- Mix well and make a soft dough, adding more water if required.
- Pour oil and knead it well until soft & pliable. Set aside.
- Heat a pan with oil and add cumin. Let them crackle.
- Add ginger garlic paste & saute until the raw smell goes away for 1 to 2 mins.
- Pour the tomato puree or tomato paste with 2 to 3 tablespoons water. Also add chili powder, salt, turmeric and garam masala. Cook until the mixture thickens and the raw smell of the tomatoes has gone.
- Crumble the paneer (or tofu or boiled potato) and add to the pan. Mix well.
- Cook on a low heat for 2 mins until the paneer and tomato blends well. Add coriander leaves and stir. Taste test and adjust the salt and spice. Turn off the stove and set aside to cool.
- Divide the dough to 6 to 8 portions and roll to smooth balls.
- Dust the rolling area or board with little flour and place a dough ball over it. Dust little flour over the dough ball and begin to roll to a flatbread that is not too thick nor too thin.
- Heat a griddle until hot enough on a medium high flame.
- Transfer the spinach flatbread to the hot griddle and cook just for 1 to 2 mins.
- When you see bubbles over it, flip it to the other side and press down with the spatula so it puffs up well.
- Drizzle some oil or ghee or butter and cook pressing down with the spatula. Cook on both the sides until the flatbread is cooked & has a few to golden brown spots.
- Stack the spinach flatbreads as you cook all of them.
- Place a flatbread on a board. If you want you can also spread mayo or cream cheese or green chutney and that's optional. Add the stuffing towards one half of it.
- Fold one end of the wrap inside. Begin to roll tightly. Use a sandwich pick to hold the wrap in shape.
- Serve spinach wraps hot.
Nutrition Facts : Calories 305 kcal, Carbohydrate 24 g, Protein 12 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 51 mg, Fiber 3 g, ServingSize 1 serving
BAKED SPINACH SANDWICHES
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool.
- Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes.
- Unwrap and serve.
BAKED SPINACH DIP LOAF
Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies-then eat the bowl! -Frieda Meding, Trochu, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.
Nutrition Facts : Calories 254 calories, Fat 24g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
EASY SPINACH WRAPS
Another recipe courtesy of our local organic produce delivery company! *Please* use homemade ranch dressing (you'll find plenty of good ranch dressing recipes on this site) and homemade tortillas (or good quality store bought without preservatives) for best results. Recipes tested: Recipe #101601 and Recipe #41602. The fresh cilantro was my addition although it is optional.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 20m
Yield 4 wraps
Number Of Ingredients 7
Steps:
- Cook the bacon and set aside to drain. Once cooled, break up into little bits. Or, if you wish, arrange the bacon slices whole in the wraps.
- Divide and arrange the remaining ingredients including the bacon onto 4 tortillas.
- Roll up and eat! Or refrigerate, wrapped in plastic until ready to eat.
- Alternatively, the tortillas can be rolled up and cut up into 2" slices and served as an appetizer.
Nutrition Facts : Calories 416.9, Fat 29.7, SaturatedFat 6.7, Cholesterol 23.5, Sodium 797.7, Carbohydrate 29.3, Fiber 2.4, Sugar 3.4, Protein 7.8
VEGAN SPINACH WRAP
This is an awesome, light, low-carbish meal that's great for lunch, dinner, a quick meal on-the-go, picnics, bag lunches, or road trips. Just roll them tightly in plastic wrap and you're ready to go!
Provided by tendollarwine
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 6 ingredients in a bowl, cover and set aside in the fridge for at least 30 minutes. Overnight would be best to let the flavors meld.
- Lay one tortilla flat and spread on about 2 tbsp of the cream cheese, leaving at least 1/2 inch border around the tortilla. Add more cream cheese if you would like it creamier.
- Pile on the spinach leaves, tomato slices and sprouts as you like, but not too much or you won't be able to close it.
- Start rolling the tortilla from one side to the other, tucking in the ends when you get towards the middle. Use the cream cheese as glue on the edge to seal the wrap shut. It should look sort of like a burrito when you're done.
- Cut in half and serve cold, or wrap in plastic for later. This goes great with fresh fruit and a pasta or bean salad.
Nutrition Facts : Calories 173.1, Fat 3.4, SaturatedFat 0.4, Sodium 497.4, Carbohydrate 30.4, Fiber 2, Sugar 2.1, Protein 6.8
BAKED TOFU SPINACH WRAP
These are quick, simple and tasty! My husband, who previously hated tofu (although this was deli style tofu), loved them and asked for more.
Provided by VIKIM
Categories Sandwich Wraps and Roll-Ups
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Place the tortillas side by side on a paper plate. Slice tofu, and place slices down the center of each tortilla. Sprinkle cheese over the tofu. Cover with a damp paper towel, and heat in the microwave for about 45 seconds, or until cheese is melted.
- Pile some spinach onto each tortilla, and pour on some Ranch dressing. Sprinkle with Parmesan cheese, roll tortillas around the filling, and eat.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 33.9 g, Cholesterol 40.4 mg, Fat 20.4 g, Fiber 6.6 g, Protein 35.2 g, SaturatedFat 8.4 g, Sodium 567.2 mg, Sugar 0.6 g
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