I know, I know. You're thinking, "It's getting close to the holidays, and Serena's posting about SPINACH WRAPS? What's wrong with her?"
Well, nothing really. I was just glancing through recipes I haven't posted and stumbled across this.
I used to love getting panini's from a place on campus with spinach wraps, but I'm too cheap to buy the wraps themselves in stores. I'd change up the things I put in them, but I always got the spinach wraps. Then, when I found this recipe, I decided it was worth a shot to do it myself.
Yeah, this is easy. Really guys. This is awesome. I had never made tortillas before this, so I was a bit intimidated the first time, but it's SO easy. Fairly time-consuming, to roll out all the tortillas, but definitely doable. We could just munch on them by themselves; forget making them into panini's or anything else. They don't have a strong spinach taste, so even if you aren't a big fan of spinach, it's worth trying.
Oh, and side note? These freeze fairly well. Slightly more brittle, and I haven't tried more than short-term freezing (a few weeks), but works out great still.
- 3 cups flour
- 1 ½ teaspoons baking powder
- 1 teaspoons salt
- 4 tablespoons vegetable or avocado oil
- 4 ounces spinach (approximate 4 cups)
- ¾ cups milk, warmed
- In a large bowl, stir together the flour, baking powder, and salt until evenly mixed. Add the oil; stir until dough is crumbly. Set aside.
- Place the spinach and warm milk in a blender or food processor, and mix on high until smooth. Pour the spinach mixture into the flour and stir to combine. Knead the dough for about 5 minutes, until smooth. Add more flour as needed.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Lightly flour a counter and a rolling pin. Break the chilled dough into 10 - 14 medium sized balls. Roll out each ball into a very thin circle, about 8”-10” in diameter.
- Heat a large frying pan or griddle over medium heat. Cook the wraps one at a time for about 30 seconds -1 minute on each side or until wrap has stiffened slightly and is golden brown in spots.
- Let cool, then place in gallon bags and store in the fridge until ready to use. *may also freeze until needed.
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically
148 calories per wrap (12 ct)
Source (for original): Katie at the Kitchen Door
Remember, comments are loved! What are your favorite wrap ingredients?