I went to a seminar and learned more about additives and preservatives (a passion of mine if you don’t know), and we started talking about wraps.  I already knew that wraps contained additives but let’s have a closer look at the ingredients list of a popular brand (“WOW!”).  You will notice that the reason they are green is from a combination of blue and yellow food colour and they use spinach ‘seasoning’ (no real spinach!):

Ingredients: Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Interesterified Soybean Oil, Hydrogenated Soybean Oil and/or Palm Oil), contains 2% or less of each of the following: Seasoning (Spinach Powder, Onion Powder, Spice, Salt, Garlic Powder, Soybean Oil, Artificial Colors [FD&C Yellow #5 Lake and FD&C Blue #1 Lake], Natural and Artificial Flavor), Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Sulfate, Corn Starch, Monocalcium Phosphate and/or Sodium Acid Pyrophosphate, Calcium Sulfate), Distilled Monoglycerides, Enzymes, Wheat Starch, Calcium Carbonate, Antioxidants (Tocopherols, Ascorbic Acid), Vital Wheat Gluten, Cellulose Gum, Dough Conditioners (Fumaric Acid, Sodium Metabisulfite), Preservatives (Calcium Propionate, Sorbic Acid and/or Citric Acid).

So today I decided to take our basic wrap recipe and turn them into spinach wraps.   They are delicious and my daughter was quite happy to gobble up her ‘shrek’ wrap for lunch.  I used coconut oil so my dairy intolerant son could have one too, and they worked perfectly.   I also used 300g spelt flour and 100g plain flour so if wheat isn’t your friend, feel free to play around with the flours.  100% spelt works well, but I do find they don’t bend as nicely and crack sometimes which is why I’ve used just a little bit of wheat flour.

Tip: We like to freeze these in a flat container.  The Decor Pastry container is brilliant.
Tip: As soon as your wrap is cooked, keep them under a tea towel or put them in the Decor container and put the lid on.  You want them to sweat a little as it will keep them fresh.  If you don’t make them sweat they will go hard.

February 20, 2018
  • 20m
  • 48m
  • 1h 8m
  • 12

Ingredients

  • 400 g plain flour
  • 60 g baby spinach
  • 1 tsp. baking powder
  • 1 pinch salt
  • 2 tbsp. butter or coconut oil
  • 1/2 c boiling hot water (approx.)

Instructions

Thermal Cooking Method

  1. Add flour, baby spinach, baking powder, salt, and butter (or oil) into the mixing jug and mix for 10 seconds/speed 7.
  2. Turn the blades down to speed 2. While the blades are going on speed 2, add boiling water through the hole of the lid slowly. Stop immediately once the dough has come together to form a ball. Be careful not to add too much water, but if you do, just add more flour.
  3. Once your dough becomes a ball knead it for 4 minutes.
  4. Tip out the dough onto a lightly floured surface and roll into a log shape. Cut into 12 pieces. Put each piece back into the bowl and cover with a tea towel.
  5. Preheat a dry frying pan over medium-high heat.
  6. Roll 1 piece of dough, thinly, into a wrap shape (it won't be perfectly round so don't worry about that). Place into a dry hot pan and fry until it's puffed and golden brown. Flip and repeat on the other side. This will only take 1-2 minutes each side. If you are quick enough, roll your next wrap while the previous one is cooking.
  7. Once cooked, place the wrap on a plate, under a clean tea towel, or in a container and repeat until all the wraps are cooked.
  8. Eat straight away or freeze in an airtight container.

Traditional Cooking Method

  1. In a food processor, add flour, baby spinach, baking powder, salt, and butter (or oil) and mix on medium speed for approx. 30 seconds.
  2. While the blades are going on low speed, slowly add boiling water. Stop immediately once the dough has come together to form a ball. Be careful not to add too much water, but if you do, just add more flour.
  3. Tip the dough onto a floured surface and knead by hand for 5 minutes.
  4. Roll dough into a log shape. Cut into 12 pieces. Put each piece back into the bowl and cover with a tea towel.
  5. Preheat a dry frying pan over medium-high heat.
  6. Roll 1 piece of dough, thinly, into a wrap shape (it won't be perfectly round so don't worry about that). Place into a dry hot pan and fry until it's puffed and golden brown. Flip and repeat on the other side. This will only take 1-2 minutes each side. If you are quick enough, roll your next wrap while the previous one is cooking.
  7. Once cooked, place the wrap on a plate, under a clean tea towel, or in a container and repeat until all the wraps are cooked.
  8. Eat straight away or freeze in an airtight container.

Nutrition

  • 16