Looking for your next lunch-time meal? Then look no further because our turkey bacon spinach warp is perfect for those busy work days.
Our homemade spinach wraps are also grain-free, making it ideal for anyone following a paleo or primal diet. We recommend a few filling ideas in this recipe, including topping the wrap with Primal Kitchen’s Chipotle Mayo, but you can easily substitute ingredients for whatever else you may have on hand. This recipe is just what you’ll need to keep finishing out the day strong!
How to make Paleo Spinach Wraps
For these paleo-friendly wraps we utilized plantains and almond flour. Either green or yellow plantains will work for this recipe, but we recommend more green/less ripe plantains to keep the wrap savory and help it hold together better. The batter will be thick but that helps hold all the delicious ingredients.
Once the batter is prepared heat a cast iron skillet on your stovetop over medium heat. Once hot, add 1-2 teaspoons of oil. Since the batter is thick the easiest way to spread it out in a circular shape is to lightly press the dollop of batter up and down with the back of a spoon to flatten and spread out the batter into a round shape about 5-6 inches in diameter. Do this quickly so the batter spreads out before it starts cooking. After about 1 minute, the batter will be bubbly and the underside will start to brown.
Once this happens, flip the wrap over and let cook until the wrap is set. Repeat with the remaining batter. This recipe will make 6 wraps and can be topped with a variety of fillings.
Make sure your skillet is well seasoned and there is enough oil in it before adding the batter. This will keep the wrap from sticking to the pan and falling apart.
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