I love the store bought spinach wraps but they are quite expensive. I did the math on these and it’s approximately $1 for 12 wraps. Bargain!!! 

My Tortillas/Wraps:

  

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Spinach Tortillas/Wraps


  • Author: The road to loving my Thermo Mixer
  • Total Time: 45

Description

We call these “Shrek” wraps!


Ingredients

Scale
  • 440g bakers flour
  • 170g water
  • 50g baby spinach
  • 40g olive oil
  • 1 teaspoon of salt

Instructions

  1. Blitz the spinach and water first on speed 8 for 45 seconds.
  2. Place everything into the tmx bowl.
  3. Blitz on speed 6 just to slightly combine.
  4. Lock lid and press interval speed for 2 minutes or until a smooth, ball like dough is formed. Add a little extra flour if needed. You want a smooth dough in a slight ball shape (it doesn’t have to be a perfect ball. You just don’t want a sticky dough).
  5. Let it sit for 15 minutes.
  6. Remove from bowl. Divide your dough into 8 -10 pieces.
  7. Using a little flour to dust, roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.
  8. I rolled all my 8-10 balls before commencing the cooking process.
  9. Place a large frying pan on a medium heat. Once warm place a tortilla on it.
  10. Once they start bubbling it’s often a good time to flip.
  11. You will only need to cook for a minute or so each side but keep an eye on them so they don’t burn. You want them to be cooked but still flexible.

Notes

  • These can be frozen. Just thaw and warm before eating.
  • Prep Time: 25
  • Cook Time: 20

Nutrition

  • Serving Size: 8

12 Comments

  1. J January 10, 2014 at 1:29 pm - Reply

    Also, the spinach wraps in the shops are full of the worst additives. Thanks for the recipe.

  2. Michelle June 9, 2014 at 10:41 pm - Reply

    Do you know if these wraps work with wholemeal flour instead? 🙂

    • Peta June 15, 2014 at 7:53 pm - Reply

      I haven’t tried Michelle sorry. I imagine they will work but may need just slightly more liquid? If I get a chance I’ll experiment.

  3. Ruby June 11, 2014 at 4:46 pm - Reply

    I never have success with flatbreads but these were so easy and very yummy!
    My 2 yr old loved them, we had them as a wrap with your chicken and vege meatballs for lunch. Great recipe

  4. Lisa August 8, 2014 at 4:46 pm - Reply

    These are a HUGE hit in my house just now. I used frozen spinach instead and blitzed and blitzed to make it runny enough and I actually used some flavoured oil (italian blend). I got 3 ‘MORE PLEASE’es and that was just the plain tortilla with nothing on them straight from the pan 😀

    Wasn’t sure with your recipes because it doesn’t say it but do you use like oil spray at all. The first one I did just didn’t seem to bubble so I sprayed it and it bubbled straight away so I just kept lightly spraying the frypan after that.

    I had trouble doing them all at once so I would roll out 2 have one in the pan one on the plate as I was rolling the next one. One of my previous ones just stuck and wrecked so I had to re-assess my method 😀

    • Peta September 3, 2014 at 8:49 pm - Reply

      Thank you 🙂

      I don’t oil the pan. I cook on a dry non stick pan.

  5. Chloe August 16, 2014 at 10:03 pm - Reply

    THANK YOU Peta!! I used Gluten Free bakers flour & they have turned out brilliant!!

  6. Lisa August 17, 2014 at 3:09 pm - Reply

    We love these, I added frozen spinach because I had it, they go verrryyy green 🙂 I also added a flavoured oil (Italian blend) and those ones were even nicer. I ended up having to spray the pan lightly to get them to bubble up for some reason but small price to pay.

  7. Taryn October 29, 2014 at 3:50 pm - Reply

    These are a HUGE hit in our house! Thanks for the recipe Peta!
    Do you know if it can be doubled?

  8. Vanessa March 19, 2015 at 7:08 pm - Reply

    These are great and so easy Peta. I had spinach to use up, and Miss 4 was happy with green wraps for St Pat’s day.

  9. helen potter May 16, 2015 at 7:08 am - Reply

    whoop whoop. making the plain tortillas to cut up and toast as dippers for hommus and decided i would use the spinach recipe with a capsicum that was looking a little sad. SO.MUCH.WIN. as it was a large capsicum (180g chopped) i needed to add more flour (approx 100g) to get the consistency right. queen of the party snacks. thanks peta.

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