Spinach Wrap Recipe

Spinach wrap with spiced Indian cheese stuffing. Spinach and cottage cheese are stars of this special spinach wrap that makes meal prep look so easy. Whole wheat spinach fused wraps are stuffed with a scrambled and spiced Indian cheese /paneer filling. Popeye is sure to approve this super healthy combination of iron and protein. Wraps are such complete meals in themselves. You can wrap almost anything – Cheese, vegetable or meat stuffing – in flatbreads to make a delicious and satisfying lunch or dinner option.

The paneer or Indian cheese provides the hearty and rich mouthfeel, spices add a warm tinge, and spinach adds that earthy flavor to these spinach wraps.

This spinach wrap is a great way to sneak in some greens, especially when you’re cooking for kids who happen to be fussy eaters. This dish makes a quick and wholesome meal option for lunch boxes and light dinners.

About Spinach Wrap

Spinach wrap is a dish made with soft spinach flatbread rolled around a delicious filling. Make different types of spinach wrap by adding other pureed greens or vegetables to the dough. Experiment with filling ingredients to create a new variant every time.

This spinach wrap is one of those meals to cook when you are in a mood to eat something healthy. All you need are pantry staples, some spinach (fresh or frozen) and fresh paneer.

To make the recipe vegan simply replace paneer with tofu or veggies of your choice or baked potatoes. Scrambled eggs or Egg Bhurji too make a great filling in these spinach wraps. You can also check this Stir-fried Tofu which goes very well in these wraps

Prepare the spinach dough and cook the filling in advance. And you have a tasty dish that is ready in 15 minutes or less. Replace half of the wheat flour with some millet or sorghum flour for healthier option.

More Spinach Recipes
Palak Paneer
Spinach Soup
Hara Bhara Kabab
Spinach Rice

Photo Guide

How To Make Spinach Wrap (Stepwise Photos)

Prepare the spinach wrap dough

1. Wash and rinse 1½ cups of spinach leaves well in lots of water. Add it to a blender along with:
½-inch ginger piece or 1 to 2 cloves of garlic
1 green chilli (optional)
¼ to ½ teaspoon of cumin powder or crushed cumin seeds
½ to ¼ teaspoon of garam masala (or ½ teaspoon curry powder)
¼ teaspoon of salt

2. Skip the chili for kids. Blend this with 1 to 2 tablespoons of water or yogurt into a smooth puree. We don’t want any grits in it.

3. Add 1½ cups of whole wheat or all-purpose flour to a large mixing bowl. Pour the spinach puree.

4. Mix well and knead the mixture into a soft and smooth dough, using more water if required. Add 1 teaspoon of oil and knead again to form a pliable dough.

5. Cover and set aside.

Make the paneer or veggie filling

6. Heat 1½ tablespoons of oil in a saucepan on high heat. Reduce the heat to low and add ¼ teaspoon of cumin seeds. Let the seeds splutter. Add ¾ to 1 teaspoon of ginger-garlic paste and sauté for 1 to 2 minutes until the raw smell goes away.

7. Now add the pureed tomato (one) or 3 tablespoons of tomato paste with 3 tablespoons of water.

8. Add ¼ teaspoon of garam masala, ½ teaspoon of chili powder, 1/3 teaspoon of salt and ½ teaspoon of coriander powder.

9. Mix well and cook the tomatoes for 4-5 minutes until the raw taste is completely gone and the mixture thickens a bit.

10. Add 1 ½ cup of grated or crumbled paneer (tofu or 2 boiled potatoes) to the tomato mixture.

11. Cook on low heat for 1 to 2 minutes until the tomatoes and paneer combine together. Now add 2 tablespoons of finely chopped coriander leaves and mix well. Taste and adjust for salt and spices. Remove from heat and set aside to cool.

Cook the spinach flatbreads

12. Divide the dough into 6-8 equal portions and roll into smooth balls.

13. Dust the rolling mat or board with a little flour and place a piece of dough. Dust the dough with a little flour and roll it into a circle. The flat bread should be too thick or too thin.

14. Heat a griddle on medium flame. Place a flatbread on the griddle and cook for 1 to 2 minutes.

15. When you see tiny bubbles on the flatbread, flip over and cook the other side. Press it down with a spatula to make it puff up.

16. Drizzle a few drops of oil or ghee on the flatbread and cook it by pressing it down with a spatula. Flip over a few times until both sides are well cooked and there are some golden-brown spots on the flatbread.

Cook the other flatbread and stack them.

Make The Spinach Wrap

17. Dive filling into equal portions and place one flatbread on a board. Top the flatbread with chutney or mayo if desired. Add filling to one side of the flatbread leaving a border.

18. Fold the stuffing end over itself, tuck it inside and start roll tightly towards the other end. Secure the wrap with sandwich pics. Keep aside. Stuff and roll the remaining flatbreads.

Serve the spinach wraps.

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