Healthy Spinach Wrap Food

HOMEMADE SPINACH WRAPS

Steps:

• Line a large plate with parchment and set it aside.
• Add the spinach, flour, water, and salt to a blender. Blend for 20-30 seconds or until smooth.
• Place a nonstick skillet over medium heat (see note). Pour ½ cup of the batter into the center of the pan and spread out to about 12-inch diameter using a rubber spatula or trowel spreader.
• Cook for about 1 ½ minutes until lightly browned underneath. Flip and cook on the other side for one minute more.
• Remove to the prepared plate. Add another layer of parchment or a clean dish towel before adding the next wrap to prevent sticking.

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.

VEGAN SPINACH WRAP

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.