Low Carb Spinach Wrap Food

LOW CARB QUICK & EASY SPINACH TORTILLA WRAPS

Steps:

• defrost spinach, then put it in your hand and squeeze repeatedly over the sink until no more water runs out.
• put the spinach and all other ingredients except EVOO in your blender or nutribullet.
• stir with a fork, then whizz for a couple of minutes.
• smear a pancake pan or similar with a little extra virgin olive oil and set the heat to medium.
• once the pan reaches temperature, lower heat and spoon half of the egg mixture over the centre of the pan.
• using a spatula or back of a spoon, spread the mixture to make a tortilla shape - the mix will be gummy, just keep spreading until you have created an even, thin disc.
• leave to cook for 2-3 minutes or until the edges start to shrink away; check if cooked by lifting the edge: if it lifts easily, you can now flip your tortilla over and cook the other side.
• let cool over a plate, then fill with anything you like and serve.

LOW CARB SPINACH FETA EGG WRAPS

Steps:

• Warm the olive oil in a small pan and add the spinach. Cook for 1-2 minutes until the spinach has darkened and wilted and then remove from heat.
• Add the spinach to a small bowl along with the cream cheese, sun dried tomatoes, oregano, salt and pepper. Mix everything together and taste to season if needed.
• Lay the prepared egg wrap out on a flat surface. Spread the cream cheese mixture across the surface and sprinkle the feta over the top.
• Roll the wrap to close. You can enjoy as is or wrap up to save for later. To warm up the filling: secure the ends of the wrap with a couple of toothpicks and then place on a small/medium skillet over a medium low heat. Cook each side for 30-60 seconds to warm through and enjoy.
• These wraps can keep up to 2 days.

LOW CARB SPINACH WRAP

Steps:

• Combine all ingrdients, except water and oil, in a food processor. Pulse to combine. Then with machine running slowly add water. Add just enough for mixture to form a ball.
• Shape dough into a disc, wrap in plastic and chill for 45 minutes.
• Divide dough into 6 pieces. Take one piece and place between two pieces of parchment, spreading out with rolling to about 9". Using an 8" pot lid, press out the shape. Remove top parchment, scrape off the excess (save to combine with rest of cut off pieces - they easily combine together again). Be sure bottom layer of parchment doesn't get too wrinkly, if it does get a new piece. As when you're peeling the bottom layer off, all those wrinkles will create a break the wrap.
• Heat a skillet with a bit of oil. Take wrap and flip over onto hand so parchment is now on top. Carefully peel back the parchment, then flip the wrap into the hot skillet.
• Cook about 2 minutes on each side, until just starts to turn golden

LOW CARB SPINACH-CHEESE "BREAD"

Steps:

• Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
• Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
• Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
• Spread batter evenly into prepared baking pan.
• Bake about 20 minutes, or until dry and turning golden brown.
• Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
• I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired.
• Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.