Spinach Wraps

These are so simple to make. Just do it! You know you want to. These are super versatile. You can divide the dough into 16 balls instead of 8 and have tortillas instead of giant wraps. I made a burrito out of mine and added refried beans, cumin rice, pico de gallo, shredded carrots, fresh spinach, a diced chipotle pepper, homemade pepper jack, and avocado. I wanted seconds so badly, but I was stuffed!


  • 8 oz cooked, chopped spinach (I used frozen and just let it defrost in the mixing bowl)
  • 3 c flour
  • 1 t baking powder
  • 1 t salt
  • 1 T mixed dried vegetables (I used a mix of dried bell peppers, garlic, parsley; I also added black pepper)
  • 2 T nutritional yeast
  • 1 c water

Mix all the dry ingredients in a large bowl.

Crumble spinach into flour and use your hands to mix it well.

Add water by 1/4 cup increments until  a dough ball forms.

Let rest for 30 minutes.

Divide dough into 8 pieces and roll each piece into a ball.

Generously flour your work surface and using a rolling pin, roll each ball into a thin disc. Lift the sides often and check to make sure it’s not sticking. Dust the work surface often to prevent sticking.

Cook your wraps for about a minute and half per side in a preheated skillet over medium heat. When they start to brown, they are ready to be flipped.



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