Spinach wraps combine the goodness of spinach and whole wheat flour to create soft, nutritious flatbreads. The dough is made by blending spinach puree with flour, kneaded, and cooked on a skillet. The wraps are then filled with saut ed vegetables like onions and bell peppers, along with optional protein like chicken or paneer, and flavored with spreads such as hummus or mayo. They're rolled up tightly, cut, and served warm with dips like yogurt sauce or salsa. The recipe is versatile, allowing for vegan or vegetarian variations. These wraps are perfect for a quick, healthy meal or snack option.
Ingredients
For the Spinach Wraps:
- 2 cups fresh spinach leaves (blanched and pureed)
- 1 cups whole wheat flour
- cup all-purpose flour (optional, for softness)
- 2 tbsp olive oil or vegetable oil
- tsp salt
- tsp turmeric powder (optional, for color)
- Warm water as needed
For the Filling:
- 1 cup cooked or grilled chicken/paneer/tofu (optional, for protein)
- cup bell peppers (thinly sliced)
- cup onions (sliced)
- 1 cup fresh lettuce or mixed greens
- cup shredded carrots
- 2 tbsp mayonnaise or hummus (as a spread)
- 2 tbsp shredded cheese (optional)
For Seasoning:
- 1 tsp chili flakes
- tsp black pepper powder
- Salt to taste
Instructions
Step 1: Prepare Spinach Puree
- Wash the fresh spinach leaves thoroughly under running water.
- Blanch the spinach by boiling it in water for 1 2 minutes until it wilts. Drain and immediately transfer it to ice-cold water to retain the color.
- Blend the spinach into a smooth puree and set it aside.
Step 2: Make the Wrap Dough
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, and turmeric powder.
- Add the spinach puree and olive oil. Mix well to form a crumbly mixture.
- Gradually add warm water and knead into a soft, pliable dough. Cover with a damp cloth and let it rest for 20 30 minutes.
Step 3: Prepare the Filling
- Heat a tablespoon of oil in a pan. Saut onions and bell peppers until slightly soft but still crunchy.
- Add chili flakes, black pepper powder, and salt. Toss well.
- If using chicken, paneer, or tofu, add it to the pan and stir-fry for 2 3 minutes. Set aside to cool.
Step 4: Roll the Wraps
- Divide the dough into equal portions and roll them into small balls.
- Dust the rolling surface with flour and roll each ball into thin, round discs (about 8 inches in diameter).
- Heat a skillet or tawa on medium heat. Cook each wrap for about 1 2 minutes on each side until light brown spots appear. Keep the wraps soft by covering them with a clean towel.
Step 5: Assemble the Wraps
- Spread a thin layer of mayonnaise or hummus on the wrap.
- Add a handful of lettuce, saut ed vegetables, and cooked protein (chicken/paneer/tofu).
- Sprinkle with shredded cheese if desired. Fold the sides inward and roll tightly.
Step 6: Serve and Enjoy
- Cut the wraps in half and serve them warm or at room temperature.
- Pair with a dip like yogurt sauce, tzatziki, or spicy salsa for added flavor.
Tips for Perfect Spinach Wraps
- For Extra Soft Wraps: Use half whole wheat and half all-purpose flour.
- Customizable Fillings: Add avocado, beans, or quinoa for variety.
- Storage: Store unused wraps in an airtight container in the refrigerator for up to 2 days.
- Vegan Version: Skip the cheese and use a plant-based spread.
Enjoy these nutrient-rich spinach wraps as a wholesome lunch, dinner, or on-the-go snack.