2-Ingredient Spinach Wraps

Name: 2-Ingredient Spinach Wraps with Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 4 oz fresh spinach; 2 large eggs; 1 tbsp olive oil; salt, to taste; black pepper, to taste

These 2-ingredient spinach wraps combine fresh spinach and eggs to create a flexible, nutritious wrap base without flour or additives. Customizable in size and ready in under 10 minutes, they work for savory or sweet fillings.

🌍American 🏷️Spinach wrap 🏷️Healthy wrap 🏷️Low-carb 🏷️Keto Gluten-free

🏷️

🏷️Sandwich wrap

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TikTok

Total

20 min

Servings

1

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

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Ingredients

4 oz fresh spinach
2 large eggs
1 tbsp olive oil
salt, to tasteoptional
black pepper, to tasteoptional

5 Ingredients

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Instructions

1
In a food processor or blender, combine the fresh spinach and eggs.
2
Blend until the mixture is completely smooth and liquid.
3
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
4
Pour the spinach mixture onto the prepared baking sheet.
5
Use a spatula to spread the mixture evenly into a thin rectangle.
6
Bake for 15-20 minutes, or until the wrap is set and the edges are lightly browned.
7
Allow the wrap to cool on the pan for a few minutes, then carefully peel it off the parchment paper.
8
Cut into your desired size, fill with your favorite sandwich ingredients, roll up, and enjoy.

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Tips & Notes

Pro tips

Squeeze excess moisture from spinach after blending or finely chopping to prevent wet, tear-prone wraps.
Cook on medium or medium-low heat; high heat causes the edges to crisp and crack before the center sets.
Blend or finely mince the spinach to distribute it evenly throughout the egg mixture for uniform texture and color.
Tilt and swirl the pan immediately after pouring to spread the batter thin, similar to making crepes.

Substitutions

Fresh spinach → frozen spinach (thaw and squeeze dry thoroughly)
Olive oil → butter or ghee (adds richness; use same amount)

Storage & make-ahead

Store cooked wraps in an airtight container in the refrigerator for up to 3 days, or freeze between parchment layers for up to 2 months.

Equipment

non-stick skillet or crepe pan · blender or food processor (optional, for smooth batter)

Common Questions

Can I make these wraps ahead of time?

Yes. Cooked wraps store in an airtight container in the refrigeridge for up to 3 days. Reheat gently in a skillet or microwave before filling.

What's the best way to keep them from tearing?

Cook on medium-low heat and avoid flipping until the wrap sets (about 2-3 minutes per side). Let them cool slightly before filling—they become more pliable as they cool.

Can I freeze spinach wraps?

Yes. Layer cooled wraps between parchment paper and freeze in an airtight container for up to 2 months. Thaw at room temperature or reheat directly from frozen.