Are you in need of a gluten-free or low carb wrap? Easily prepare healthy homemade spinach protein wraps for burritos, tacos, and wraps using two simple ingredients.
Why You’ll Love This Recipe
- The fresh flavor of the spinach wraps makes them perfect for a quick breakfast, lunch, or dinner. All you need is your favorite filling!
- Use a sheet pan for an easy, dump-and-go recipe while you prepare a filling for the high-protein wraps.
- Prepare the two-ingredient wraps for easy meal prep.
- Plus, you can freeze the wraps to use later!
Ingredients You’ll Need
- Spinach: You will need three cups of fresh spinach leaves to make the spinach protein wraps.
- Eggs: Use three large eggs to bind the ingredients together. You can also replace the eggs with cage-free egg whites for fewer calories. Use two tablespoons of egg whites for every egg.
Additions and Substitutions
- Greens: Swap spinach for other greens like kale, arugula, spring mix, fresh basil, parsley, or cilantro.
- Protein: Include a small amount of cottage cheese, pea protein, psyllium husk, chia seeds, or flax seeds for even more protein.
How to Make Spinach Protein Wraps
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 350℉ (176℃). Then, combine the spinach and eggs in a food processor or blender until smooth, for 2-3 minutes.
Step 2: Line a rimmed baking sheet with parchment paper or a silicone mat. Pour the spinach puree onto the baking sheet. Spread it evenly using a rubber spatula.
Step 3: Bake for 15-20 minutes and let it cool at room temperature for 10 minutes. Pat the wraps with a paper towel to remove excess moisture before cutting them to serve.
If you enjoy this side dish, pair them with one of these lunch recipes!
Serving Suggestions
Serve the spinach protein wraps like any other type of wrap or tortilla. Fill the wraps with creamy avocado, carne asada, chicken breast, buffalo chicken dip, tuna salad, grilled chicken, chicken salad, egg salad, and veggies, or use them to make hidden veggie quesadillas or pinwheels with a thin layer of cream cheese or hummus. They’re also a perfect wrap for a hearty breakfast meal with scrambled eggs, bacon, and sautéed vegetables.
What to do with the Leftovers
- Refrigerate: Store the leftovers in an airtight container separated by parchment paper. They will keep for 2-3 days.
- Freeze: Once the wraps cool, transfer them to a freezer-safe container or bag separated by parchment paper for easy use. Spinach protein wraps freeze for up to 2-3 months.
- Thaw: Defrost the leftovers in the refrigerator overnight.
- Reheat: Warm the wraps in a skillet over medium heat for 20-30 seconds.
Frequently Asked Questions
How can I make spinach tasty?
• Spices: Season the spinach mixture with Italian seasoning, red pepper flakes, onion powder, and garlic powder.
• Mix-Ins: Spinach wraps are a great way to include sun-dried tomatoes, pesto, or roasted peppers for flavored wraps.
How much protein is in a spinach wrap?
The amount of protein depends on how you serve the wraps. If you’re making four small wraps, they contain 5 grams of protein each. However, the amount of protein increases to 10 grams for large wraps.
More Spinach Recipes:
Spinach Protein Wraps
- Rubber Spatula
- 3-4 cups fresh spinach
- 3 large eggs (4-6 tablespoons of egg whites)
- Preheat the oven to 350℉ (176℃). Then, combine the spinach and eggs in a food processor or blender until smooth, for 2-3 minutes.
- Line a rimmed baking sheet with parchment paper or a silicone mat. Pour the spinach puree onto the baking sheet. Spread it evenly using a rubber spatula.
- Bake for 15-20 minutes and let it cool at room temperature for 10 minutes. Pat the wraps with a paper towel to remove excess moisture before cutting them to serve.
- 2 Large Wraps
- 4 Small Wraps
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.