Spinach Wrap Recipe (Only 3-Ingredients)
Out of bread? These gluten-free spinach wraps are your quick fix. Just three ingredients, blended and cooked in minutes, for soft and flexible wraps that don’t taste like spinach.
Perfect for lunchboxes, snacks, or rolling up whatever fillings you’ve got on hand.
Ingredients Required to Make Spinach Wraps
You’ll only need a handful of everyday ingredients:
- Fresh baby spinach
- 3 large eggs
- Pinch of salt and pepper
That’s it! No flour, no preservatives, no fillers – just simple, wholesome ingredients.
What You’ll Need
- A blender or food processor to get a smooth batter
- A non-stick or lightly greased fry pan, approx. 22 cm (8–9 inches) diameter
How to make these easy Spinach Wraps
- Blend – add spinach, eggs, salt, and pepper to a blender. Blend on high until completely smooth.
- Cook – lightly grease a medium fry pan (about 22 cm/8–9 inches makes a standard wrap size). Pour in half the batter, swirling the pan to spread evenly.
- Flip – cook over medium heat for approximately 2 minutes until set, then carefully flip and cook the other side for another minute.
- Repeat – cook the remaining batter to make two wraps total.
Find the measurements and full recipe below!
Tips
- Use a powerful blender so the batter is silky smooth with no spinach pieces.
- Low and steady heat works best to prevent sticking and tearing.
- Make ahead – these wraps store well in the fridge for up to 3 days. Reheat briefly in a dry pan before filling.
How to Store Gluten-Free Spinach Wraps
- Fridge – keep wrapped in baking paper or in an airtight container for up to 3 days.
- Freezer – layer with baking paper between each wrap, place in a zip-lock bag, and freeze for up to 1 month. Thaw in the fridge or warm gently in a pan before using.
more Gluten-Free Bread Recipes You’ll Love:
Spinach Wrap Recipe (3 Ingredients)
Out of bread? These gluten-free spinach wraps are your quick fix. Just three ingredients, blended and cooked in minutes, for soft and flexible wraps that don’t taste like spinach. Perfect for lunchboxes, snacks, or rolling up whatever fillings you’ve got on hand.
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Servings: 2 wraps
Equipment
- A blender or food processor to get a smooth batter
- A non-stick or lightly greased fry pan, approx. 22 cm (8–9 inches) diameter
Ingredients
- 65 grams (2.29 oz) fresh spinach (about 2 packed cups)
- 3 large eggs
- salt & pepper, to taste
Instructions
- Blend – add spinach, eggs, salt, and pepper to a blender. Blend on high until completely smooth.
- Cook – lightly grease a medium fry pan (about 22 cm/8–9 inches makes a standard 'wrap' size). Pour in half the batter, swirling the pan to spread evenly.
- Flip – cook over medium heat for approximately 2 minutes, or until set, then carefully flip and cook the other side for another minute.
- Repeat – cook the remaining batter to make two wraps total.
Nutrition Information:
Calories: 102kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 119mg | Potassium: 272mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 3404IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg
