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:
Spinach Tortillas/Wraps
- 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
- Blitz the spinach and water first on speed 8 for 45 seconds.
- Place everything into the tmx bowl.
- Blitz on speed 6 just to slightly combine.
- 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).
- Let it sit for 15 minutes.
- Remove from bowl. Divide your dough into 8 -10 pieces.
- 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.
- I rolled all my 8-10 balls before commencing the cooking process.
- Place a large frying pan on a medium heat. Once warm place a tortilla on it.
- Once they start bubbling it’s often a good time to flip.
- 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
- The 4 Blades have a great gluten free option that I have heard great things about. I’m yet to try it.
Also, the spinach wraps in the shops are full of the worst additives. Thanks for the recipe.
Do you know if these wraps work with wholemeal flour instead? 🙂
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.
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
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 😀
Thank you 🙂
I don’t oil the pan. I cook on a dry non stick pan.
THANK YOU Peta!! I used Gluten Free bakers flour & they have turned out brilliant!!
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.
These are a HUGE hit in our house! Thanks for the recipe Peta!
Do you know if it can be doubled?
Sure can 🙂
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.
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.