Fresh spinach transforms into delicate, vibrant green skillet wraps with a mild vegetable flavor. Enjoy them gently folded around grilled chicken, roasted vegetables, hummus, or fresh herbs. Made with just spinach, water, and salt, these light wraps are naturally free of flour, eggs, and dairy.

At a Glance

Ingredients

• 5 oz (142 g) fresh baby spinach (about 5 packed cups)
• 1/4 cup (60 mL) water, plus up to 1 tablespoon (15 mL) more as needed
• 1/8 teaspoon fine salt

Instructions

1. Prepare the spinach. Rinse under cool running water, drain thoroughly, and remove tough stems.
2. Blend until smooth. Combine spinach, 1/4 cup water, and salt in a high-speed blender. Blend for 60–90 seconds, scraping down the sides as needed.
3. Adjust the batter. Aim for a smooth, thick but spreadable consistency. Add water 1 teaspoon at a time only if necessary.
4. Heat the skillet. Preheat a reliable nonstick skillet over medium-low heat.
5. Form a wrap. Pour about 1/4 cup batter into the skillet and quickly spread it into a thin, even circle about 6 inches across. Yield will depend on thickness.
6. Cook the first side. Allow 2–3 minutes, or longer if needed, until the top looks set and the edges release easily. Do not attempt to flip while wet.
7. Turn carefully. Slide a thin spatula underneath and flip gently. Cook another 1–2 minutes until set.
8. Keep pliable. Transfer to a plate and cover with a clean kitchen towel. Repeat with remaining batter, stacking the wraps under the towel.
9. Serve. Fill and fold gently while warm. These tender wraps are not as sturdy as conventional flour tortillas.

Cook’s Notes

• Choose baby spinach. Tender leaves blend into a smoother batter.
• Blend thoroughly. A uniform purée reduces weak spots.
• Use nonstick cookware. Without starch or eggs, the wraps can stick and tear.
• Keep the heat moderate. Avoid scorching before the center sets.
• Handle gently. The three-ingredient wraps are delicate and may not hold tightly rolled fillings.
• Optional sturdier variation. Blend in 2 tablespoons chickpea flour or tapioca starch for improved binding; this changes the three-ingredient formulation and nutritional values.
• Test your skillet. If the first wrap tears, make the next one slightly smaller or thicker, and allow more setting time before flipping.

Make Ahead and Storage

• Make ahead. Blend the mixture shortly before cooking.
• Refrigerate. Cool cooked wraps completely, separate with parchment, and refrigerate airtight for up to 2 days.
• Freeze. Separate with parchment and freeze airtight for up to 1 month.
• Thaw. Thaw overnight in the refrigerator.
• Reheat. Warm gently in a covered nonstick skillet over low heat; overheating can make them brittle.

Ways to Enjoy Spinach Wraps

• Grilled chicken. Add sliced chicken, avocado, lettuce, and herb dressing.
• Mediterranean vegetables. Fill with hummus, cucumber, tomato, roasted peppers, and feta.
• Breakfast. Try scrambled eggs, sautéed mushrooms, and shredded cheese.
• Garden vegetables. Add carrots, peppers, cucumber, and lemon-tahini dressing.
• Turkey and avocado. Layer roasted turkey, avocado, baby greens, and Dijon mustard.

Nutrition

Estimated per wrap (1/4 of recipe), without fillings: Calories 12 kcal; Protein 1.0 g; Total Fat 0.1 g; Saturated Fat 0 g; Carbohydrates 1.3 g; Dietary Fiber 0.8 g; Total Sugars 0.2 g; Sodium approximately 85 mg; Cholesterol 0 mg.

Spinach provides vitamin K, folate, and magnesium. Values are estimates and depend on ingredient amounts and actual yield. Optional binding ingredients and fillings are not included.