Spinach Tortilla Wrap

A tortilla infused with spinach, spread with a creamy beetroot hummus, topped with carrots and finished with crunchy sweet corn. This homemade spinach wrap is so incredibly colorful that your eyes will be delighted as well. As always, the vegetarian recipe I’m sharing is extremely easy and, this time, almost entirely raw, featuring fresh, nutritious ingredients.

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This spinach tortilla wrap has become a must-have in my kitchen, I find myself needing to eat it at least once a week. I love how versatile this recipe is ; you can use any fillings you have on hand. I originally made a thinner spinach batter like a crepe, but for this recipe, I opted for a thicker version. This is because the hummus, carrots and corn filling requires a wrap that can hold everything together.

Flour tortillas originated in ancient Mexico, where the Aztecs and Maya lived. These civilizations used to prepare tortillas from their main dietary ingredient, which was corn. Later, the Spanish colonization introduced wheat to the Americas, leading to the creation of flour tortillas. Then, in the 20th century, they gained popularity in the U.S with the spread of Tex-Mex cuisine.

Additionally, this spinach tortilla wrap is the perfect solution for preparing your meals in advance. In fact, you can make the dough in larger quantities, whether you plan to cook it immediately or later. Once fully cooked, you can store the wraps in the fridge for 2-3 days.

Ingredients for the spinach tortilla wrap

• Spinach: regardless of the quantity of fresh spinach leaves you add, the flavor of the dish won’t change. That’s why I recommend using handfuls instead of grams, as it’s best done by eye and to taste. Additionally, use fresh spinach instead of frozen ones for a vibrant green color. This version of the tortilla is more wholesome, due to its content of vitamins (A,C,K), minerals (iron, calcium) and antioxidants.

• Oat flour: this is a gluten-free flour, making this spinach tortilla suitable for those following a gluten-free diet. Furthermore, oat flour helps create a softer batter that is easier to fold. In fact, the properties of oats assist in holding the mixture together. Finally, this type of flour is gentler on the digestive process.

• Eggs: this ingredient binds the batter together and helps the wrap maintain its structure. Moreover, eggs create a tender and elastic consistency and contribute slightly to the leavening of the tortilla while cooking. In conclusion, eggs add richness and provide a greater sense of satiety.

• Chickpeas: this legume is the main base of the beetroot hummus. Blended chickpeas add creaminess to the spread, and their nutty flavor perfectly complements with acidity of beetroot. Additionally, chickpeas are an important source of protein and make this hummus a healthier option compared to other spreads.

• Cooked beetroots: their sweet flavor and vibrant pink color make the classic hummus is even more appealing. Their natural sweetness helps offset the bitterness of raw garlic and the richness of tahini. Moreover, in this recipe we use cooked beetroots and when blended with chickpeas, they contribute to a silky texture.

• Garlic cloves: Garlic is one of the main ingredients in many Middle Eastern dishes, including hummus. In my recipe, I use 2 cloves, which some might find too strong due to garlic’s pungent flavor. However, if you prefer, you can reduce the amount and still achieve a balanced taste. Garlic offers many health benefits, including antibacterial and anti-inflammatory properties. Furthermore, it provides a boost to the immune system.

• Tahini: it is made from sesame seeds, and when added to the hummus mixture, it helps achieve a velvety consistency. Tahini ensures that the hummus is easy to spread on the spinach tortilla wrap. However, its main benefit is its nutritional value, as it is rich in healthy fats, protein and vitamins.

• Lemon juice: it adds the tanginess and freshness needed to balance the overall flavor profile of the hummus. Moreover, lemon is a natural preservative, which acidity helps extend the life of the hummus when stored in the fridge.

• Olive oil: with its fruity flavor, olive oil perfectly balances the acidity of lemon and the bitterness of tahini. Moreover, it adds moisture and prevents the spread from being too dry. Nutritionally, this ingredient is a great source of monounsaturated fats, which are beneficial for heart health compared to other oils. Alternatively, you can add a drizzle of olive on top of the hummus before spreading it on the tortilla. This finishing touch provides a glossy appearance and enhances the overall appeal when eating.

• Ground cumin: this final touch of spice completes the overall taste of the hummus, making it more appealing and appetizing. Additionally, cumin is a typical spice used in Mediterranean cuisines, contributing to the authentic profile of the dish.

• Carrots: their bright orange color complements the pink of the beetroot hummus, the yellow of the sweet corn, and the green of the spinach wrap. Additionally, it’s nice to enjoy a crunchy layer between the creamy spread, soft tortilla and crisp corn. Finally, grated carrots add freshness balancing the other denser ingredients that make up the filling of the spinach wrap.

• Sweet corn: its natural sweetness balances the earthiness of the hummus and the freshness of the carrots. Like the carrots, corn provides a vibrant yellow color that makes this recipe even more visually appealing. The delicate taste of sweet corn contrasts nicely with the tanginess of the hummus and the earthiness of the spinach.

Find the complete recipe with measurements below

How to prepare this healthy and easy spinach wrap

In a mixer (or in a large bowl using an immersion blender), blend together the spinach leaves, eggs, oat flour and salt.

Heat some olive oil in a saucepan. When hot, pour a ladleful of batter into the pan , tilting it to shape the batter into a tortilla. Cook for a few minutes until  bubbles form on top, then flip the tortilla and cook for another minute or two.

In a mixer, blend together the chickpeas and beetroot, cut into small pieces. Also add the garlic cloves , tahini sauce, lemon juice, olive oil, salt and cumin. Blend until smooth to obtain hummus.

Assemble the tortilla wrap: spread some hummus on the tortilla, then add the grated carrots and sweet corn on top.

My tips for a nutritious vegetarian tortilla wrap

• Add a little water to your spinach and oat mix if you see that it is too sticky . Nevertheless, be cautious to avoid a too-fluid texture, as it can make rolling the tortilla more difficult.

• You can substitute oat flour with rolled oats, because in the end they will be mixed together anyway.

• To save time, prepare extra batter and cook several wraps in advance for ready tortillas over the next days.

• You could make tortillas without flour by doubling the amount of egg.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!