Vegan Spinach Wrap Recipes

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HEALTHY SPINACH TORTILLAS



Healthy Spinach Tortillas image

You can whip up these 5-ingredient (and that includes water and salt) spinach tortillas in practically minutes. No dough-making, rolling, or shaping; simply blend and pour your way to delicious and nutritious spinach wraps. Plus, this recipe is gluten-free, dairy-free, grain free, vegan, and more.

Provided by Michaela Vais

Categories     Main Course     Side

Time 20m

Number Of Ingredients 5

1 cup chickpea flour (also called garbanzo bean flour)
1/2 cup tapioca flour/starch
2 oz fresh baby spinach leaves
1 - 1 1/8 cup water
1/3 tsp salt

Steps:

  • Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Use about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
  • Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
  • Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

Nutrition Facts : Calories 99 kcal, Carbohydrate 15.7 g, Protein 4 g, Fat 1.2 g, Fiber 2 g, Sugar 1.9 g, ServingSize 1 serving

VEGAN SPINACH WRAP



Vegan Spinach Wrap image

This is an awesome, light, low-carbish meal that's great for lunch, dinner, a quick meal on-the-go, picnics, bag lunches, or road trips. Just roll them tightly in plastic wrap and you're ready to go!

Provided by tendollarwine

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

16 ounces vegan cream cheese
1/2 cup vidalia onion, minced
1 teaspoon garlic powder
1 tablespoon dried oregano
2 teaspoons dried dill
1 tablespoon fresh basil, chopped
1 lb spinach, rinsed well and patted dry
2 tomatoes (ripe, vine)
2 cups mixed sprouts
10 whole wheat tortillas

Steps:

  • Mix the first 6 ingredients in a bowl, cover and set aside in the fridge for at least 30 minutes. Overnight would be best to let the flavors meld.
  • Lay one tortilla flat and spread on about 2 tbsp of the cream cheese, leaving at least 1/2 inch border around the tortilla. Add more cream cheese if you would like it creamier.
  • Pile on the spinach leaves, tomato slices and sprouts as you like, but not too much or you won't be able to close it.
  • Start rolling the tortilla from one side to the other, tucking in the ends when you get towards the middle. Use the cream cheese as glue on the edge to seal the wrap shut. It should look sort of like a burrito when you're done.
  • Cut in half and serve cold, or wrap in plastic for later. This goes great with fresh fruit and a pasta or bean salad.

Nutrition Facts : Calories 173.1, Fat 3.4, SaturatedFat 0.4, Sodium 497.4, Carbohydrate 30.4, Fiber 2, Sugar 2.1, Protein 6.8

SPINACH WRAP RECIPE MADE EASY: HEALTHY, NUTRITIOUS, AND GLUTEN-FREE ALTERNATIVES



Spinach Wrap Recipe Made Easy: Healthy, Nutritious, and Gluten-Free Alternatives image

Provided by Claudia Gomez

Time 25m

Yield 8

Number Of Ingredients 5

7oz (200g) regular or baby spinach, fresh
1/4 c. vegetable oil
1 tsp sea salt
3 c. all-purpose flour or spelt flour
1 tsp baking powder

Steps:

  • Heat up your cast-iron skillet, with the stovetop on medium heat. Rinse your spinach and toss it into the skillet while it's still damp. Sauté your spinach for 1-2 mins, or until it has wilted.
  • Transfer the wilted spinach into a small colander, drain the liquid, and run under cold water.
  • Add the wilted spinach into a high-powered blender along with the vegetable oil and sea salt. Blend the mixture until smooth.
  • Place the all-purpose or spelt flour into a large mixing bowl with the baking powder and whisk to combine.
  • Add the spinach puree and ~¼ c. of water into the bowl. Mix the ingredients to combine, using your hands to knead until a soft dough forms, ~5 minutes.
  • Shape spinach tortilla dough into a ball and cover or wrap in foil. Place the wrapped dough into the fridge and let chill for 15-20 mins.
  • Take your tortilla dough out of the refrigerator and unwrap. Then, divide the dough into 6-8 spinach tortillas dough balls.
  • Dust a clean, flat work surface with some flour. Form each dough portion into a ball and place them individually into a tortilla press. Flatten the dough ball to make your homemade spinach tortillas.
  • Heat a non-stick, cast-iron pan on the stovetop over medium heat. Cook the spinach tortillas for 1-2 mins or until they begin to brown. Then, flip the tortillas over and cook the other side for 1-2 mins.
  • Remove from the heat. Immediately serve and enjoy your homemade spinach tortillas! If you're not eating your tortillas immediately, place them on a cooling rack, and cover with a clean dish towel until you're ready to eat.

Nutrition Facts : ServingSize 8

BUFFALO TOFU WRAP



Buffalo Tofu Wrap image

My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. -Deanna Wolfe, Muskegon, Michigan

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 cup shredded dairy-free cheddar-flavored cheese
1/2 cup vegan mayonnaise
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3 tablespoons Louisiana-style hot sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) extra-firm tofu, drained
6 spinach tortilla (8 inches)
1-1/2 cups fresh baby spinach

Steps:

  • In a large bowl, combine the first 9 ingredients. Crumble tofu into bowl; mix well. Spoon about 1/2 cup tofu mixture down center of each tortilla; top with spinach. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 452 calories, Fat 29g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.

HOMEMADE SPINACH TORTILLAS



Homemade Spinach Tortillas image

This Homemade Spinach Tortillas Recipe is a step-by-step guide showing you how to make Spinach Tortillas to use for quesadillas, tacos, wraps, burritos and more! This kind of Mexican flatbread is healthy, delicious & can be made gluten-free too!

Provided by Bianca Zapatka

Categories     Appetizer     Basics     Breakfast     Lunch & Dinner     Main Course     Side Dish     Snack     Snacks

Time 25m

Number Of Ingredients 5

7 oz spinach (200g, fresh or frozen*)
¼ cup vegetable oil (60ml)
1 tsp salt
3 cups all-purpose or spelt flour (or sub gluten-free flour*)
1 tsp baking powder

Steps:

  • Heat a skillet over medium heat. Rinse the spinach and add it damp to the skillet. Sauté for 1-2 minutes until wilted. Then transfer into a colander, drain and run under cold water. (*Or simply thaw frozen spinach).
  • Add the spinach into a blender along with the oil and salt. Blend until smooth.
  • Place the flour and baking powder in a large bowl and whisk to combine.
  • Add spinach puree and a little water (*see recipe notes. I added 1/4 cup). Mix to combine with your hands and knead until a soft dough forms, about 5 minutes. (If the dough seems to dry, add a little more water. If it's too sticky, add a little more flour).
  • Shape dough is into a ball, cover (or wrap in foil), and chill for 15-20 minutes.
  • Divide the dough into 6-8 equal portions, depending of your desired Tortilla size.
  • Dust a work surface with a little flour, if needed. Form each part into a ball and, using a rolling pin, flatten to make a 8-/10-inch disc.
  • Heat a non-stick pan over medium heat. Cook the tortilla for 1-2 minutes or until brown spots appear. Then flip and cook from the other side.
  • Enjoy!

Nutrition Facts : ServingSize 1 Tortilla, Calories 235.3 kcal, Carbohydrate 36.8 g, Protein 5.6 g, Fat 7.4 g, SaturatedFat 5.6 g, Sodium 364.2 mg, Fiber 1.8 g, Sugar 0.2 g

40+ EASY VEGAN WRAPS (LUNCH IDEAS)



40+ Easy Vegan Wraps (Lunch Ideas) image

These tasty and healthy vegan wraps are perfect portable lunches for work or school! The following quick veggie wraps are assembled within 5 minutes in the morning and really tasty!

Provided by Alena

Categories     Meal Prep

Time 5m

Number Of Ingredients 7

2 tortilla wraps, whole grain or gluten-free
½ cup hummus (120 g)
1 cup mixed leafy greens (30 g)
½ avocado, sliced
1 medium-sized tomato, chopped
⅓ red bell pepper, sliced
1 carrot, shredded

Steps:

  • Divide the hummus evenly between your two wraps and spread it in the bottom third of the wrap.
  • Add leafy greens, avocado, tomato, bell pepper and carrot on your hummus layer.
  • Sprinkle with black pepper, nutritional yeast or some vegan cheese shreds.
  • Fold the wraps tightly without breaking them, tucking in all of the veggies with the first roll and then rolling firmly to the end.
  • Cut in half and enjoy right away or store in the fridge for a quick portable lunch!

Nutrition Facts : Calories 397 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 10 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 wrap, Sodium 482 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

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