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.
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In a food processor or blender, combine the fresh spinach and eggs.
Blend until the mixture is completely smooth and liquid.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
Pour the spinach mixture onto the prepared baking sheet.
Use a spatula to spread the mixture evenly into a thin rectangle.
Bake for 15-20 minutes, or until the wrap is set and the edges are lightly browned.
Allow the wrap to cool on the pan for a few minutes, then carefully peel it off the parchment paper.
Cut into your desired size, fill with your favorite sandwich ingredients, roll up, and enjoy.
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.
non-stick skillet or crepe pan · blender or food processor (optional, for smooth batter)
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.
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.
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.
Use a 2:1 ratio of spinach (oz) to eggs. For 8 oz spinach, use 4 large eggs; for 2 oz spinach, use 1 large egg.
Yes, they fit both diets—made only from spinach and eggs with no grains or flour.
