Spinach & Egg Wraps


A healthy, gluten free alternative to wheat wraps. Fill with any healthy ingredients you fancy.


  • 75g fresh washed spinach
  • 2 eggs
  • 50g rice flour
  • Black pepper
  • Pinch LoSalt
  • ½ garlic clove, crushed
  • 50ml water
  • 1 teaspoon vegetable oil


  1. Start by wilting the spinach for 3-4 mins over medium heat in a splash of water.
  2. Then set aside over a sieve to drain out the water.
  3. Meanwhile, beat together 2 eggs and add the rice flour.
  4. Beat into a smooth paste and add some freshly ground black pepper and a pinch of LoSalt.
  5. Now add half a garlic clove, crushed and about 50ml of water. The consistency should be that of double cream. Set aside.
  6. Now back to the spinach, give it a final squeeze to remove all the water, then chop finely and add to the egg mixture.
  7. Heat a teaspoon of vegetable oil in a non-stick pan over a medium heat and ladle one spoon of the egg mixture into the pan. Swirl to move the mixture to the edges as you would a pancake. This should be a very thin wrap.
  8. Cook for 2 mins on one side, then flip and cook for another minute on the other side.
  9. Serves with any healthy filling, my favourite is mozzarella cheese and cherry tomatoes.