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This homemade Spinach Wrap recipe is quick and easy to make in just 5 minutes. With fresh spinach and eggs, these spinach tortilla wraps are healthy, low carb, high protein and low calorie – 68 kcal each. They’re perfect for healthy breakfasts, lunch wraps, burritos and taco nights.
It’s been a hot minute since we last purchased tortillas from the store. From 2 ingredient sweet potato wraps to oatmeal tortillas, here at home we like making our own wraps. They’re much cheaper, tastier and, most important, healthier. No trans fat, no refined flour, I exactly know what goes inside my tortillas.
Together with cottage cheese flatbread, these spinach wraps are our latest obsession. Packed with greens, they add so much flavor and color to lunch boxes and dinners. My favorite way to serve a green tortilla wrap is with a spread of cream cheese, smoked salmon and creamy avocado. Oh my goodness, you have to try!
Healthy spinach wrap recipe
Homemade spinach tortillas are healthy and nutritious. Made with fresh leaves of spinach, range-free eggs and whole grains, this recipe is rich in fibers, vitamins, minerals and antioxidants. The addition of eggs makes them high protein and low carb as well. You won’t ever believe that a spinach wrap has just 68 calories!
Spinach stands out as the main ingredient. It’s a great source of vitamins and minerals such as vitamin A, vitamin C, vitamin K, iron, and folate. A real boost for the immune system. Additionally, spinach is rich in antioxidants and dietary fiber.
Moving on to eggs, eggs are one of the healthiest foods in the planet. High in protein, they also provide a punch of vitamins and minerals such as vitamin B12, vitamin D, and selenium. Last but not least, they’re poor in carbs and keto friendly.
Swapping white flour for whole grain alternatives ensures that this spinach tortilla wrap recipe is free from refined ingredients. I used wholewheat flour, but you can make yours with almond flour. Perfect for low carb, keto, grain-free and gluten-free diets.
Simple spinach wrap ingredients
Here’s an overview of the ingredients in a spinach wrap, along with more details and all replacement options. As always, you will find all the precise measurements in the recipe card down below.
- Fresh spinach. You’ll need one and a half cup of fresh spinach leaves, such as baby spinach. They add plenty of vitamins, minerals, antioxidants, and a bright green color. This recipe does not work with frozen spinach.
- Eggs. You’ll need 2 large whole eggs, preferably from free range chickens. As an alternative you can also prepare your protein spinach wrap with one whole egg and 2 egg whites.
- Wholewheat flour. This healthy spinach tortilla recipe uses whole-wheat flour. But you can easily substitute it with other flours, such as all purpose flour, spelt flour, oat flour, or almond flour for gluten-free keto wraps.
Level up your green wraps with a pinch of kosher salt and your favorite seasonings. My recommendations are freshly ground black pepper, garlic powder and onion powder. Of course, both salt and seasonings are optional. They are not necessary, but they boost the flavors.
How to make spinach wrap at home
- Prepare the batter. In a blender, combine fresh spinach with eggs, wholewheat flour and optionally salt. Blend on high, until you get a smooth batter.
- Preheat the pan. Heat a large nonstick skillet or crepe pan with little oil or butter over medium heat. Pour ¼ of the batter over the pan and move the skillet in a circular form to spread the mixture evenly. Don’t worry if the batter seems pretty liquid, the wraps will form while cooking.
- Cook spinach wrap. Cook spinach tortillas over low-medium heat for about 1 minute, then flip and cook on the other side for about 30 seconds more.
Storage directions
These tortillas wrap with spinach taste delicious served fresh, but they can also be saved for later. Before storing, make sure to let them cool completely to room temperature. Once they have cooled, place them in an airtight food container or in zipper bags. I recommend storing them in individual layers, separating each piece with parchment paper so that they won’t stick together.
Store homemade spinach wraps in the fridge for up to 3 days, then reheat in a skillet or in the microwave. For a longer storage, pack in zipper bags and freeze for up to 2 months. Allow them to thaw overnight before eating, then rewarm in a pan or in the microwave.
Success tips
- Blend your spinach with some salt, your favorite seasonings, and a teaspoon of extra virgin olive oil. Black pepper, onion powder and garlic powder will add so much flavor to the wraps.
- Substitute whole-wheat flour with almond flour, if you want to make a low carb spinach wrap that is also gluten-free and grain-free. With its nutty taste, almond flour is so perfect for this recipe.
- Be sure to grease the skillet with cooking spray, olive oil or butter. Yes, also if it is a nonstick pan. This step ensures that your herb wraps won’t stick to the pan while you are cooking them.
- Cook the green tortilla wrap over low – medium heat, slow and steady wins the race. It will cook evenly without that the bottom burns, becoming both inedible and toxic.
How to serve spinach wrap
Homemade spinach tortillas are just like regular wraps, but healthier, lower in carbs and higher in protein. This means that they are perfect for lunch wraps, tacos, breakfast burritos or a chicken quesadilla recipe. With its neutral yet satisfying flavor, a herb wrap can also replace bread rolls at dinnertime.
They taste delicious with savory fillings such as creamy hummus, guacamole, homemade salsa, crispy air fryer tofu, shredded chicken salad and mozzarella with ham.
Or why not trying a sweet wrap spinach tortilla? Fill it with Greek yogurt, sliced banana or fresh berries, and a good drizzle of pure honey. So delicious with a dollop of peanut butter as an alternative to protein crepes or protein pancakes for breakfasts.
Spinach Wrap
Equipment
- blender or food processor
Ingredients
- 1 ½ cup (50 g) fresh spinach
- 2 eggs
- ⅓ cup (40 g) wholewheat flour, sub with almond flour for keto wraps
- oil spray, for cooking
Optional Ingredients
- ¼ tsp sea salt, or to taste
- seasonings, such as black pepper, garlic powder, onion powder
Instructions
- In a blender, combine fresh spinach with eggs, wholewheat flour and optionally salt. Blend on high, until you get a smooth batter.
- Heat a large nonstick skillet or crepe pan with little oil or butter over medium heat.
- Pour ¼ of the batter over the pan and move the skillet in a circular form to spread the mixture evenly. Don't worry if the batter seems pretty liquid, the wraps will form while cooking.
- Cook spinach tortillas over low-medium heat for about 1 minute, then flip and cook on the other side for about 30 seconds more.
Excellent recipe! I subbed for oat flour and it turned out perfectly
Thank you for sharing
Hey Marianne,
thanks a lot for your kind feedback! I’m so glad you glad you liked these wraps made with spinach.
Have a fantastic day,
Matteo
Excellent recipe for this spinach wrap! I will try this??
Hey dear Liza,
thanks for your comment. I am so glad you liked these veggie wraps with spinach. Tasty, versatile and so healthy. Perfect for Mexican nights ?
Have a great day,
Matteo
Just made this spinach wrap, first time it actually held together for me! I did sub with almond flour and only used 1 egg as that’s what I had on hand. Still it came out great! Thanks for sharing!
Hey dear Rebecca,
thank you for the feedback!! It makes me incredibly happy that you enjoyed this spinach wrap recipe 😉
Have a great day,
Matteo