Looking for a low carb sandwich idea? These gluten-free wraps are made without flour, instead using egg and spinach as their base.
Punchy spinach wraps
Ingredients
4
people
-
Spinach wraps
- 125 g
- 5 tbsp
- 5
- 60 ml
-
To serve
- 8 slices
- 100 g
Failed to add items to shopping list.
Preparation
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.
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.
Once cooked, place on a sheet of baking parchment and repeat the process with the remaining mixture, making 4 wraps.
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.
