soft spinach wraps
These soft spinach wraps are one of those recipes that make lunchboxes feel easier immediately. They’re flexible, freezer-friendly, fun, and useful for turning whatever you already have into something that feels like a proper meal. Fill them with egg, hummus, tofu, cheese, chicken, avocado, tahini, or leftovers, and suddenly lunch looks exciting again.
- ¾ cup hot water
- 2 cups baby spinach (lightly packed)
- 2 cups all-purpose flour
- 1 cup wholegrain spelt flour
- 1 tsp baking powder
- 1 tsp salt
- ⅓ cup olive oil
- Optional: ½ tsp spirulina
In a large bowl, mix: flour, baking powder, salt (+ spirulina if using).
Blend the spinach + hot water until completely smooth (no visible bits).
Add olive oil + spinach mixture. Stir until a shaggy dough forms.
Knead for 2–3 minutes until smooth. Dough should feel soft and slightly tacky. If too dry, add 1 tbsp warm water at a time.
Cover and let rest 20–30 minutes. Don’t skip this step, it makes the dough workable.
Divide into ~12 equal balls.
Roll each into thin circles on a lightly floured surface.
Cook in a very hot dry pan: ~30–60 sec per side, until you see bubbles & light browning.
Stack immediately under a clean towel to keep them soft.
Tips
- If the dough feels dry, the tortillas will crack later.
- Dough too thick = stiff tortillas. Roll thinner than you think :)
- Keep them covered after cooking or they dry out fast.
- Turn them into a proper lunchbox main by adding protein (egg, chicken, tofu, hummus, cheese) & adding healthy fats (olive oil, avocado, tahini).
- Freezer-friendly and easy to make in a batch
- A more colourful base than standard wraps
- Turns simple fillings into a proper lunchbox main
- Works with endless fillings: egg, hummus, tofu, cheese, avocado, tahini, leftovers, and more
Store in an airtight container or wrapped well. Reheat briefly in a pan or microwave to soften.
Let wraps cool completely and store in an airtight container with parchment paper in between.
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