Quick Spinach Wrap [The Wrapper's Delight Remix]

Vibrant green wraps made with just three simple ingredients. The oats make it wheat-free and gluten-free, perfect for lunch prep or quick weeknight meals.

Makes

4-6 wraps

Total Time

25 min (15 min prep)

Ingredients

For Wraps:
100g (1 cup) rolled oats
50g (2 cups packed) fresh spinach
200ml (3/4 cup plus 2 tbsp) water
1/2 tsp (3g) Diamond Crystal kosher salt

For Garden Fresh Filling:
1/4 cup (60g) avocado mayo
4-6 slices Muenster cheese
1 large avocado, sliced
1 medium tomato, diced
2 tbsp (30ml) balsamic glaze
Fresh spinach leaves for layering

Make it Good For The Gut (Optional)

Add 1 tbsp ground flaxseed to the oat mixture before blending for omega-3 fatty acids and prebiotic fiber that supports gut bacteria. Use fermented balsamic vinegar if available for additional probiotic benefits. Replace regular mayo with probiotic mayo made with apple cider vinegar. Add 1 tbsp sauerkraut juice to the wrap batter for tangy flavor and probiotics. Include kimchi or fermented vegetables in the filling for extra gut-friendly bacteria. Top with microgreens for concentrated nutrients and digestive enzymes.

Remix Options

Soup Dipper Version: Fill wraps with just Muenster cheese (or mix Muenster with sharp cheddar), then lightly grill in cast iron skillet with grass-fed butter until cheese melts and exterior crisps. Cut into strips for perfect tomato soup dipping. Mediterranean Filling: Spread hummus on wrap, add crumbled feta cheese, sliced cucumber, diced tomatoes, kalamata olives, and fresh spinach. Drizzle with olive oil and lemon juice. Protein Power: Add 4oz sliced turkey breast (pasture-raised preferred) or grilled chicken to any filling for extra protein. Kale Wraps: Replace spinach with baby kale for different flavor and nutrition profile. Herb Boost: Add 2 tbsp fresh herbs (basil, cilantro, or parsley) to wrap batter before blending. Spicy Kick: Add 1/4 tsp cayenne pepper or 1 minced jalapeno to wrap batter. Breakfast Version: Fill with scrambled eggs (pasture-raised preferred), grass-fed cheese, and avocado. Vegan Option: Use plant-based cheese and vegan mayo for dairy-free version.

Good To Know

Resting Time Matters: The 10-minute rest allows oats to absorb water and thicken the batter from liquidy to pancake-like consistency. Don’t skip this step or wraps will be too thin. Blend Until Smooth: No grits should remain in the batter – blend 20-30 seconds until completely smooth for best texture and color. Pan Temperature: Medium-low heat prevents burning while ensuring wraps cook through. Cast iron works best for even heat distribution. Flexibility Test: Wraps should be pliable and bendable when done. If they crack when rolling, they’re overcooked – reduce heat slightly next time. Storage Guidelines: Store cooked wraps between parchment paper in airtight container in refrigerator up to 5 days. Freeze up to 3 months with parchment between each wrap. Reheating Tips: Warm wraps in dry skillet 30 seconds per side, or microwave 15-20 seconds wrapped in damp paper towel to restore flexibility. Make-Ahead Instructions: Prepare wraps up to 3 days ahead and store unfilled. Fill just before serving to prevent soggy wraps. Freezing Instructions: Stack cooled wraps with parchment paper between each, wrap stack in plastic wrap, then place in freezer bag. Thaw at room temperature 30 minutes before using. Troubleshooting: If batter too thick, add 1-2 tbsp water. If too thin, let rest longer or add 1 tbsp oat flour.

steps

Blend:

Add oats to blender or food processor and blend 15 seconds until fine oat flour forms. Add fresh spinach and water, then blend 20-30 seconds until completely smooth with no visible spinach pieces or oat grits remaining.

Rest:

Transfer blended mixture to bowl and stir in Diamond Crystal kosher salt. Let batter rest 10 minutes at room temperature to thicken – it should transform from very liquidy to thick pancake batter consistency.

Cook:

Heat cast iron skillet or non-stick pan over medium-low heat. Lightly grease with coconut oil or grass-fed butter. Pour 1/4 cup batter into center of pan and swirl to create 8-inch circle. Cook 2-3 minutes until edges lift easily and bottom is set.

Flip:

Carefully flip wrap using spatula and cook another 1-2 minutes until second side is lightly golden and wrap is flexible. Transfer to plate and repeat with remaining batter, stacking wraps with parchment paper between each.

Fill:

Spread 1 tbsp avocado mayo down center of each wrap. Layer with fresh spinach leaves, 1 slice Muenster cheese, sliced avocado, diced tomatoes, and drizzle with balsamic glaze.

Roll:

Fold sides of wrap toward center, then roll tightly from bottom up, keeping filling secure inside. Slice diagonally in half and serve immediately with creamy tomato soup for dipping.