This delicious, keto, low carb spinach wrap recipe is healthy, made with just 2 ingredients and are great way for you or your kids to get more nutrient rich fresh spinach into your diet. You can serve them with some grilled chicken, beef, prawns, chickpeas or tofu.
I have been trying to be more low carb lately just as a personal preference. However I love corn tortillas (and so do my kids). So I thought, since they already eat spinach in the Banana Spinach Pancakes and drink spinach in smoothies such as this Apple Spinach Smoothie, the idea of spinach tortillas came to life. And the first time I served it with some marinated grilled chicken and my son loved it. Great way to add healthy ingredients to their diet.
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Why we love these spinach tortilla wraps?
- easy to make
- flourless
- healthy homemade spinach tortillas recipe
- naturally gluten-free
- low carb
- great way to get your kids to eat spinach
And if you are looking for more alternatives to the usual corn tortillas or purpose flour tortillas check out our Easy Red Lentil Wraps (Tortillas).
Ingredients for homemade tortillas with spinach
We don't use any all purpose flour or gluten-free flour to make these green tortillas. They are made with 2 simple healthy ingredients - spinach and eggs.
- Fresh spinach - can't use frozen spinach as it is too watery. Spinach is a nutritious leafy green - high in minerals such as iron, potassium, and magnesium as well as vitamins A, C, and folic acid.
- Eggs - use organic eggs if possible. They are a nutrient-rich food containing a high amount of protein and essential amino acids as well as B vitamins and vitamin D which can all help the child's brain development.
- Salt
How to make this spinach wrap recipe?
- Place the fresh spinach, eggs and salt in a blender or food processor.
- Blend until smooth. The mixture may seem watery but it works.
- Heat a tablespoon of olive oil on a non stick skillet and turn to a medium-high heat.
- Once the skillet is hot, fill a soup laddle with batter and pour it on the skillet.
- Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook until the top of the spinach tortilla is no longer wet, is a deep green color and the bottom is browning. Use a larger silicone spatula to flip the spinach wrap.
- Cook on the other side for about 2-3 minutes. Repeat with the rest of the batter.
The spinach wrap may seem fragile but once cooked it is actually not and it will be easy to fill it with the ingredients you want.
Variations
- add some herbs like fresh basil or parsley to the mixture before placing in the food processor
- if you want a thicker larger wrap then use 2 soup laddles worth of batter per wrap
- if you want a thicker wrap with flour add 2 tablespoon of all purpose flour, whole wheat flour, chickpea flour, buckwheat flour or gluten-free flour
What to serve with these spinach tortilla wraps
These green tortillas are not your typical tortillas but they work great in place of where you would usually add a corn tortilla or flour tortillas. You can serve them as breakfast wraps or lunch wraps.
- with leftover or as a grilled chicken spinach wrap
- add more fresh spinach, sprinkle some feta for a spinach feta wrap
- once you flip the spinach wrap sprinkle some cheese and fold in half for spinach quesadillas
- top with some creamy avocado, bell pepper, and roasted chickpeas salad
- spread some cream cheese and fold for some breakfast wraps
- spread some tuna pate on it and fold
FAQ
Depends on what kind of spinach wrap recipe you are using. This spinach tortilla recipe uses only fresh spinach, eggs and salt so each wrap has 33 kcal, 3g of protein, 2g of fat and 0.4g of carbohydrates. In order to make it a filling meal we suggest topping them with protein and healthy fats such as avocado (you can check out the Chicken Spinach Wrap recipe for a delicious filing wrap).
This recipe is great if you are looking to follow a low calorie diet - this spinach wrap has 33 kcal and 0.4 grams of carbohydrate per wrap.
Our great recipe uses only fresh spinach and eggs and therefore these are low carb and gluten-free spinach wraps.
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If you've tried this recipe for kids then rate the recipe below and leave us a comment!
Low carb Spinach Wrap Recipe
Ingredients
- 1½ cup fresh spinach
- 3 eggs
- ½ tsp himalayan salt
Instructions
- Place the spinach, eggs and salt in a blender.
- Blend until smooth. The mixture may seem watery but it works.
- Heat a tablespoon of olive oil on a non stick skillet and turn to high. Once at high heat bring the heat down to medium.
- Fill a soup laddle with batter and pour it onto the skillet.
- Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook until the top of the spinach tortilla is no longer wet, is a deep green color and the bottom is browning. Use a larger silicone spatula to flip the spinach wrap.
- Cook on the other side for about 2-3 minutes. Repeat with the rest of the batter.
Notes
- if you want a thicker spinach wrap then use 2 soup laddles of batter per one wrap
- you can add flour if you want a denser wrap. Add 2 tablespoon of any carbohydrate based flour of your choice to the exsiting batter.
Mj
Hi, is this freezer friendly?
Ana
Hi. We haven't tried freezing them but I would assume so. You just have to separate each one with parchment paper so they don't stick together.
Kaikai
These are delicious. I am eating low carb. This satisfies my need for tortillas. I love them. And make them often.
Be careful with the salt. I added too much.
Bethany
I'm excited to try this, but I have one question.
I blanch my spinach to rid it of the high level of oxalates. I would do my best to dry the spinach, but do you think the pre-cooked spinach would hinder the binding process?
Dora
Blanching spinach is totally fine for this recipe—just make sure to squeeze out as much moisture as possible after blanching, since excess water can affect the binding. As long as it's well-drained, the pre-cooked spinach shouldn't hinder the binding process. You might even find it blends in more smoothly.
Yvonne
I notice it states the calories and carbs per wrap, so could someone tell me how many wraps per 3 egg recipe is that based on?
Thank you
Ana
Hi Yvonne, it is 6 wraps per recipe. You can see the servings on each recipe card above the INGREDIENTS section.
Jill Maldonado
Hi. Do you rinse the spinach off and wring the water out before blending? I don't know if that would make the mixture too wet but don't want to use fresh spinach without rinsing.
Thank you
Jill
Ana
Hi Jill,
Yes, you should rinse and wring to make sure it is dry. I will add a note to the recipe. Thanks
Maddie
Hi! How do you recommend storing these?
Ana
You can store them in an airtight container in the fridge. If you freeze them there should be parchment paper placed in between each one if you want to thaw them separately.
min
Love this! Love that it’s low carb and has high iron. I used 2 eggs and about 45 grams baby spinach and pinch of salt. Makes about 2.5 wraps. Enough for myself. Wrapped beef slices, some yoghurt, tomato slices and prawns in it. Love this.
Ana
Great ideas! Thanks for sharing.
Helene Mathers
Could I use egg whites only (no yolks) in this recipe?
Ana
Hi Helene, we haven't tried it and I presume it would not work as the yolks are used as a binding agent.
Kim
Can you add corn starch instead of flour?
Ana
Hi Kim, I haven't tried but please let me know if you do how it turns out.
Karen
Where is it listed to add flour? I see spinach, eggs & salt
Ana
No flour needed.
Victoria
Have you tried switching the spinach with kale?
Ana
Hi Victoria,
I don't see why it wouldn't work texture wise but kale is much more bitter than spinach so I think the actual flavor of the wrap may be too strong and not nice if you were to use kale.
lisle
I was wondering about the sodium content. 231 mg in 1/6 of the batter would be 1386 mg in the entire batch. one teaspoon of table salt weighs about 7 grams, so 3500 mg in the batch. Divided by 6, that's 583 mg per tortilla, no? Is there a flaw in my calculation?
Ana
Hi Lisle, we use a software that makes the nutrition calculations based on the inputs we put it. Here we are using pink Himalayan salt which has a different sodium content than table salt and also we use 1/2 tsp for the batter, not a whole one. I think you used a whole tsp in your calculation.
Joyce
Would you consider adding a tablespoon of almond flour?
Ana
I haven't. If you do please let me know how it turns out.
Dominique
What size pan do you use for this?
Ana
Hi,
Usually a 10 inch pan but you can use any size.
Sue
can you freeze these once you have let them cool down?
Ana
I haven't tried, but I think you could, just place parchment paper between each one.
Ellen
I’ve been making this for years with various tweaks. I also use a 13” electric crepe maker that does the job.
Adding my own everything bagel topping to the mix is very flavorful….
RK
Fantastic taste and texture. Thanks so much!