|125 g g||spinach spinach|
|5 tbsp tbsp||water water|
|60 ml ml||whole milk whole milk|
|8 slices slice||ham ham|
|100 g g|| cheddar
|English mustard English mustard|
Punchy spinach wraps
Looking for a low carb sandwich idea? These gluten-free wraps are made without flour, instead using egg and spinach as their base.
- 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.