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Ingredients

Spinach wraps

125 g g spinach spinach
5 tbsp tbsp water water
5 eggs egg
(beaten)
60 ml ml whole milk whole milk

To serve

8 slices slice ham ham
100 g g cheddar cheddar
(grated)
English mustard English mustard

Punchy spinach wraps

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20 min
(61)

Method

Looking for a low carb sandwich idea? These gluten-free wraps are made without flour, instead using egg and spinach as their base.

  1. Blend the spinach for colour in a food processor along with 5 tablespoons of water. Pour in the beaten eggs for richness, together with milk, and blitz for a few seconds.
  2. Place a 20cm frying pan over a medium heat and brush with oil. Add a ladleful of mixture to the pan, tilting until the base is covered, and cook for 1 - 2 minutes on each side.
  3. Once cooked, place on a sheet of baking parchment and repeat the process with the remaining mixture, making 4 wraps.
  4. To serve, lay slices of ham for smokiness on each wrap, add a touch of English mustard to give your wraps some punch, and a sprinkling of grated cheddar. Enclose the sides and roll up then secure with kitchen string.

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