These Vegan Spinach Wraps are a vibrant and nutritious option for any meal, combining the freshness of spinach with heart heathy chickpeas. Each wrap is packed with the goodness of spinach, which provides a boost of vitamins A, C, and K, as well as iron and fiber. Enjoy them with your favorite fillings for a delicious and balanced meal!
Ingredients
4 cups Fresh Spinach (need about 1 cup cooked down)
1 cup Chickpea Flour (also known as gram flour or besan)
1/2 cup Water (adjust as needed)
pinch of Salt (optional)
Instructions
Wash the spinach thoroughly.
Blanch the spinach by boiling it briefly in a few tablespoons of water for about 1-2 minutes, then immediately transfer it to ice water to stop the cooking process. This helps retain its bright green color.
Drain the spinach well, then blend it into a smooth puree using a food processor or blender. Add 3-4 tablespoons of water if needed to start the movement in the blender. You should have about 1 cup of spinach puree.
In a mixing bowl, combine the spinach puree with the chickpea flour.
Mix well until you get a smooth batter. If the batter is too thick, you can add a small amount of water (1-2 tablespoons at a time) to reach a pourable consistency similar to pancake batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of oil if necessary.
Pour a ladleful of the batter onto the skillet and spread it out into a thin, even layer circle using the back of the ladle or a spatula.
Cook for 2-3 minutes on one side until the edges start to lift and bubbles form on the surface.
Carefully flip the wrap and cook for another 1-2 minutes on the other side until fully cooked.
Remove the wrap from the skillet and place it on a plate. Repeat with the remaining batter.
Tips:
These wraps can be filled with your favorite vegan fillings like hummus, roasted vegetables, avocado, or tofu.
For added flavor, you can season the batter with a pinch of salt, pepper, or your favorite herbs and spices.
When pouring the batter in the pan spread it into a circle with the back of a spoon, this may be easier then a ladle. It may thicken up but keep spreading.
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