Assuming recipe makes 6 wraps
- Calories: ~45–55 kcal
- Protein: ~4–5 g
- Carbohydrates: ~1 g
- Fat: ~3 g
- Fiber: <1 g
- Sugars: <1 g
- Sodium: ~100 mg
Notes on Nutrition
- These wraps are low-calorie, high-protein, and naturally gluten-free.
- Most of the nutrition comes from the eggs (protein + healthy fats), and the spinach adds vitamins A, C, K, folate, and minerals.
- Adding flour (optional variation) will increase carbs and calories slightly depending on the type used.
🛒 Ingredients (makes about 6 wraps)
- 1½ cups fresh spinach (washed & dried)
- 3 eggs
- ½ tsp salt
- Olive oil for cooking
👩🍳 Instructions
- Add the spinach, eggs, and salt to a blender or food processor.
- Blend until completely smooth — the mixture will look thin, and that’s normal.
- Heat a non-stick skillet over medium-high heat and lightly oil it.
- Pour one ladle of batter into the pan and swirl it around so it spreads into a thin circle.
- Cook until the top is no longer wet and the bottom begins to brown, then flip carefully.
- Cook the second side for 2–3 minutes. Repeat with remaining batter.
✅ Tips & Variations
- Use two ladles of batter for thicker wraps.
- Add fresh herbs like basil or parsley to the batter for extra flavor.
- For a firmer, more tortilla-like wrap, mix in 2 tbsp of flour (all-purpose, whole-wheat, chickpea, or gluten-free).
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