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Spinach Protein Wraps

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.

Spinach protein wraps on a plate.

Why You’ll Love This Recipe

  • The fresh flavor of the spinach wraps makes them perfect for a quick breakfastlunch, 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 proteinpsyllium 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.

The ingredients for the spinach protein wraps in a food processor.

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.

Spinach mixture spread onto a baking sheet.

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.

Spinach protein wraps baking in the oven.
Spinach protein wraps on a plate.

If you enjoy this side, pair them with one of these lunch recipes!

Spinach protein wraps on a plate.

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 chickenchicken saladegg 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 eggsbacon, 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:

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Spinach protein wraps on a plate.

Spinach Protein Wraps

Tressa Jamil
Need a gluten-free or low-carb wrap? Make healthy homemade spinach protein wraps for burritos, wraps, and tacos using two simple ingredients.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Meal Prep
Cuisine American
Servings 4 Wraps
Calories 59 kcal
Ingredients
  
  • 3-4 cups fresh spinach
  • 3 large eggs (4-6 tablespoons of egg whites)
Instructions
 
  • 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.
Notes
Serving Size: 
  • 2 Large Wraps 
  • 4 Small Wraps
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Small Wrap | Calories: 59 kcal | Carbohydrates: 1 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 140 mg | Sodium: 71 mg | Potassium: 177 mg | Vitamin A: 2312 IU | Vitamin C: 6 mg | Calcium: 43 mg | Iron: 1 mg
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Recipe Rating