Are you looking for a quick and nutritious breakfast or lunch option that's both delicious and easy to make? Look no further than our Spinach Egg Tortilla Wrap! With just two key ingredients – baby spinach and eggs – you can create a flavorful and wholesome meal in no time.
This low carb and gluten free recipe not only tastes amazing but also packs a nutritional punch, providing you with essential vitamins, minerals, and protein to kickstart your day or keep you energized throughout it.
I love the bright green color of this flourless wrap and had enjoyed it filled for lunch and then again for breakfast with my scrambled eggs. The Chief Taster raised a suspicious eye at the green wrap so I added it as a layer to his omelette for a hearty breakfast and it received the thumbs up!
Carbs in a Spinach Wrap
On average, a spinach wrap (usually a 10-inch tortilla or wrap) typically contains around 25 to 30 grams of carbohydrates. This carbohydrate content primarily comes from the flour used to make the tortilla or wrap, which is usually made from wheat or other grains.
With this recipe, no flour is used, making the carb content a lot lower of just 1g net carbs and 75 calories.
2 Ingredient Tortillas
Grab a bag of baby spinach and a couple of eggs and you are set to cook!
- Spinach - we use fresh baby spinach but frozen spinach could be used. Defrost it and squeeze any excess water out before use.
- Eggs - I tried an egg free version with a flax egg and was not happy with it. I need to perfect that before I can give you an eggless recipe!
How to make spinach egg wrap
Spinach egg tortilla wraps are at their best when freshly made, so try to consume them as soon as possible for the most enjoyable experience. They can be as delicate as a crepe to handle so be careful too.
Blend spinach and eggs.
Pour into a pan and cook for 2-3 minutes.
Carefully flip over and cook on the other side.
Ready to fill and eat!
If you're short on time you can prepare the spinach and egg mixture in advance and store it in the refrigerator. When you're ready to eat, simply reheat it and assemble your wrap for a quick and convenient meal.
Use a non-stick frying pan or skillet. This will make it easier to flip the tortilla without sticking.
If you have leftover spinach egg wraps, wrap them tightly in plastic wrap or aluminum foil individually or place them in an airtight container. Refrigerate them promptly, and they should stay fresh for up to 2-3 days.
If you plan to eat your spinach egg tortilla wrap later, it's best to reheat it before consuming. Microwave them for 30-60 seconds, or until they are heated through. Alternatively, you can warm them in a skillet over low heat.
If you want to prepare spinach egg wraps for future use, you can freeze them. First, wrap them individually in plastic wrap or aluminum foil and place them in a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn. Properly stored, they can last in the freezer for up to 2-3 months. To thaw and reheat, transfer them to the refrigerator overnight and then reheat as mentioned above.
Seasoning your low carb spinach egg tortilla wrap can elevate its flavor and make it even more delicious. Here are some seasoning suggestions to enhance the taste of your wrap:
- Salt and Pepper: A classic combination that enhances the overall flavor of the eggs and spinach. Season to taste with these staples.
- Garlic Powder: Add a hint of garlic flavor without the need for chopping fresh garlic cloves. It pairs exceptionally well with spinach and eggs.
- Paprika: A pinch of smoked or sweet paprika can add a subtle smoky or sweet and slightly spicy flavor to your wrap.
- Red Pepper Flakes: For a touch of heat, sprinkle some red pepper flakes into the egg mixture. Adjust the amount to your spice preference.
- Chopped Fresh Herbs: Fresh herbs like parsley, chives, cilantro, or basil can brighten up the wrap with their vibrant flavors. Add them to the egg mixture or sprinkle them over the top.
- Onion Powder: If you enjoy the taste of onions but prefer a milder flavor, onion powder can be a great addition.
- Hot Sauce: If you like a kick of heat, drizzle your favorite hot sauce over the eggs and spinach before wrapping it up. Sriracha, Tabasco, or your preferred hot sauce can work well.
- Cheese: While not a seasoning, adding shredded cheese like cheddar, feta, or pepper jack can provide extra flavor and creaminess.
- Lemon Zest: For a burst of freshness, grate some lemon zest over the top of your wrap. It pairs beautifully with spinach.
- Soy Sauce or Tamari: If you want an Asian-inspired twist, a small drizzle of soy sauce or tamari can add savory umami notes.
- Dijon Mustard: A touch of Dijon mustard can give your wrap a tangy and slightly spicy kick.
Spinach Egg Wrap
- 1 cup baby spinach
- 2 large eggs
- Place the baby spinach and eggs in a blender and blitz until all ingredients have blended and are smooth.
- Lightly spray a pan or skillet with oil on a medium heat.
- Pour in half of the spinach mixture into the pan and cook for 3 to 4 minutes until you see bubbles in the tortilla and it looks firm.
- Gently flip over, as you would a crepe and cook for a further 2 to 3 minutes.
- Remove from the pan, allow to cool slightly, then you are ready to fill and roll.
The information shown is an estimate provided by an online nutrition calculator.