Are you in need of a gluten-free or low-carb wrap? Prepare healthy homemade spinach protein wraps for burritos, tacos, and wraps with just two simple ingredients – they are perfect for meal prep!
Key Ingredients
- Spinach: You will need three cups of fresh spinach leaves to make these spinach protein wraps.
- Eggs: Use three large eggs to bind the ingredients together or use egg whites, about two tablespoons for every large egg.
Additions and Substitutions
- Mix up the greens. Swap the spinach leaves for kale, arugula, spring mix, fresh basil leaves, parsley, or cilantro.
- Pack in more protein. Include a small amount of cottage cheese, pea protein, psyllium husk, chia seeds, or flax seeds.
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℃). 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 and spread it evenly with a rubber spatula.
Step 3: Bake for 15-20 minutes, then 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 the healthy spinach protein wraps, pair them with more lunch recipes!
Serving Suggestions
The fresh taste of spinach protein wraps make them ideal for a quick breakfast, lunch, or dinner. Use them like other wraps or tortillas for carne asada, thin cut chicken breast, buffalo chicken dip, grilled chicken, tuna salad, chicken salad, or egg salad.
You can also use the wraps to make quesadillas, rainbow wraps, or deli pinwheels. Pair them with scrambled eggs, chilli scrambled eggs, turkey bacon, and sautéed vegetables for a hearty breakfast.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container separated by small sheets of 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. 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 wraps with a mixture of Italian seasoning, red pepper flakes, onion powder, and garlic powder.
Mix-Ins: Spinach wraps are a great way to include sun-dried tomatoes, pistachio 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
- 3-4 cups fresh spinach leaves
- 3 large eggs (4-6 tablespoons of egg whites)
- Preheat the oven to 350℉ (176℃). 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 and spread it evenly with a rubber spatula.
- Bake for 15-20 minutes, then 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