Spinach & Egg Wraps
- Prep: 10 minutes
- Cook: 10 minutes
- Serves: 2
A healthy, gluten free alternative to wheat wraps. Fill with any healthy ingredients you fancy.
INGREDIENTS
- 75g fresh washed spinach
- 2 eggs
- 50g rice flour
- Black pepper
- Pinch LoSalt
- ½ garlic clove, crushed
- 50ml water
- 1 teaspoon vegetable oil
METHOD
- Start by wilting the spinach for 3-4 mins over medium heat in a splash of water.
- Then set aside over a sieve to drain out the water.
- Meanwhile, beat together 2 eggs and add the rice flour.
- Beat into a smooth paste and add some freshly ground black pepper and a pinch of LoSalt.
- Now add half a garlic clove, crushed and about 50ml of water. The consistency should be that of double cream. Set aside.
- Now back to the spinach, give it a final squeeze to remove all the water, then chop finely and add to the egg mixture.
- Heat a teaspoon of vegetable oil in a non-stick pan over a medium heat and ladle one spoon of the egg mixture into the pan. Swirl to move the mixture to the edges as you would a pancake. This should be a very thin wrap.
- Cook for 2 mins on one side, then flip and cook for another minute on the other side.
- Serves with any healthy filling, my favourite is mozzarella cheese and cherry tomatoes.