Ingredients
Wrap Ingredients
- 3 Eggs
- 2 cups (60g) raw Spinach Leaves
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- ¼ teaspoon Xanthan Gum (optional)
Instructions
- Prepare the Batter: Add all the ingredients (eggs, spinach, salt, pepper, and xanthan gum if using) into a blender or food processor. Blend until the mixture is pureed and smooth, ensuring the spinach is fully incorporated for an even wrap batter.
- Heat the Pan: Lightly oil a 10-inch frying pan or crepe pan and heat it over medium-high heat to prevent the wraps from sticking and to ensure they cook evenly.
- Cook the First Side: Pour one-third of the batter into the hot pan and spread it evenly into a circular shape using the back of a ladle. Cover the pan with a lid and cook for about 2 minutes, until bubbles appear and the edges of the wrap begin to firm up.
- Flip and Cook the Other Side: Remove the lid, gently loosen the edges of the wrap with a flexible silicone spatula, then carefully flip the wrap over. Cover again and cook for another 2 minutes until cooked through.
- Remove and Repeat: Remove the cooked wrap from the pan and repeat the process two more times with the remaining batter to make a total of three spinach wraps.
Notes
- You can omit xanthan gum if unavailable, but it helps improve the texture and binding of the wrap.
- Ensure the pan is properly oiled and heated to prevent sticking and tearing.
- Wraps can be used immediately or stored in the refrigerator for up to 2 days.
- These wraps are low-carb and gluten-free, perfect for keto and paleo diets.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: Wraps
- Method: Stovetop
- Cuisine: Ketogenic
- Diet: Gluten Free
