These wraps are the perfect way to make your average wrap a bit more exciting, and turn that average assortment of ingredients in your fridge into something really tasty.
I was inspired to make these by Eleanor Ozich’s Homemade, but have adapted the recipe to make it my own.
You can put almost anything in the filling. I decided to keep it really simple: my home made aioli, char-grilled capsicum, alfalfa sprouts and crumbed feta.
This recipe makes 4 spinach wraps.
What you’ll need:
3/4 cups of fresh spinach
1 tsp sea salt
3/4 cups self-raising flour (plus more for flouring the bench)
1 tbsp olive oil
1/4 cup boiling water
How to make them:
- Put the spinach in the microwave for thirty seconds, so it’s partially wilted.
- In a large bowl, put the spinach, flour and salt and mix through.
- Add the boiling water and oil to the mixture small bits at a time, continuing to mix until it forms a dough.
- Separate the dough into four balls, and let them sit for around 10 minutes in the bowl covered by a damp tea towel.
- Sprinkle the bench with flour, and roll out the balls until you’re happy with the shape and size.
- To cook them, heat a large pan with olive oil and cook them until they start to brown.
Enjoy!
Rebecca x
127 eatery 