I made these simple spinach lunch wraps recently. If you don’t think you’re kids will go for green just yet, drop the spinach. They are a cross between a crepe and a wrap, so they are soft and pliable but without being too delicate. This makes 5 additive and preservative free wraps.
Ingredients
- 1 handful of baby spinach
- 3/4 cup wholewheat flour
- 1/4 cup brown rice flour
- 2 eggs
- Salt and pepper to taste
- 1 cup milk
Method
- Throw all in a blender and blitz until smooth. I use my Thermomix, so it takes about 30 seconds. If you’re blender is not that powerful, blitz the milk with the spinach first. Then add rest and blitz again.
- Leave mixture to rest for 10 minutes.
- Heat a pan over high heat, when you think it’s hot, remove pan from heat and pour in some of the batter. Circle it around.
- Cook until you see the batter firm up – gently lift the side to see if it’s browning. When it’s browned and a bit firm, gently nudge your egg slide under and flip it over.
- Cook again till it browns.
- Take out the wrap and let it cool on a wire rack whilst you cook the next one.
- Repeat until you’ve used all the batter.
You can wrap these up like a normal wrap, or fold the edges up to make a pillow or pocket (this is what I do so the food doesn’t fall out) or even cut them in bite size pieces and serve on their sides like pinwheels.
Another 2 ways:
- serve for breakfast or dinner with some sauteed mushrooms and tomato
- make this a sweet wrap by removing the spinach and adding some vanilla extract and a bit of rice malt syrup