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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 |
Spinach wraps with ham and cheese
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0:20
min
(31)
Method
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 in a food processor along with 5 tablespoons of water. Pour in the beaten eggs and 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 on each wrap, add a touch of English mustard and a sprinkling of grated cheddar. Enclose the sides and roll up then secure with kitchen string.