So these wraps I don’t actually eat as a wrap. I either lay them flat on a plate and top them with a variety of crunchy delights; or I make them like a sushi roll and slice them. Either way is delicious.
The idea for them came about as I had bought a bag of @good.life.organic Spinach Powder. I wanted to increase my organic green veg intake, and organic spinach is not always available (and I am waiting for the spinach I planted in my garden to grow!). However, I do not like the taste of the powder much at all, and there is absolutely no way that I will add it to my smoothies. To me, smoothies are a treat, not a liquid to be gulped down in revulsion as quickly as possible. I imagine the powder to work well in soup, which I will definitely try come winter. In the meantime, my Spinach Wraps are a tremendous success. I even made three, layered with parchment paper, placed in a container and took it with camping (with all the filling goodies in jars -everything in our fridge that runs off a solar-powered battery).
These wraps are great for meal prep and although I haven’t frozen them, I am sure they would freeze well. I usually make three at a time and keep them in the fridge. They are perfect for a quick lunch or dinner, as I have them most of the time. However, making them into rolls elevates them to a trendy dish suitable for dinner parties!
The filling/topping options are of course, limitless! I like a sweet-sour element and lots of crunch. I also find feta an important addition as the cheesiness enhances that pleasant flavours of the spinach powder. For the sweet-sour I like carrot ribbons tossed in apple cider vinegar. And a scatter of sauerkraut. For crunch – sprouts! I love making sprouts at home – it’s so easy and inexpensive and they are super nutritious. Plus I love them.
Spinach Wraps
Ingredients for 6 Wraps
- 60g Spinach Powder
- 60g Arrowroot Powder
- 16g Psyllium Husk (ground into powder)
- 90g Parmesan Cheese, finely grated
- 1/4tsp Salt
- 1 Tbsp Apple Cider Vinegar
- 1 cup slightly warm water
Method
- Mix dry ingredients together.
- Mix vinegar and water in.
- Using your hands form a ball of dough.
- Divide the dough into six balls (I weigh mine so that each ball is equal in weight)
- Roll each ball out as thin as possible using a silicone mat and rolling pin; or placing the dough between two pieces of parchment paper.
- Place a piece of parchment paper between each wrap to prevent them from sticking.
To serve:
Place a wrap on a plate and top with all the crunchy and zingy ingredients you like!
Or, make like sushi and put cold rice, matchstick veg, avo, feta and chicken (or tofu). Roll and slice and serve with a dipping sauce or simply a lovely vinaigrette!
Keyoma's Food 