Thought tortillas were a no-no in order to eat healthy? Think again!
For the Spinach Tortilla:
5 cups fresh baby spinach, packed and chopped
1 tbsp. water
2 cups spelt flour
1/4 tsp. sea salt
1/3 cup coconut oil
For the Lunch Wrap:
1 spinach tortila
1 1/2 tbsp. hummus
1 tomato, sliced
1 avocado, sliced
2 slices deli turkey breast
2 tsp. hot sauce, optional
Add the spinach and water to a large skillet and cook over medium-high heat. Cook, stirring occasionally, for 4-6 minutes, or until the spinach is wilted.
Add the cooked spinach to a blender or food processor and blend until smooth. Add a tablespoon of water, as needed, to loosen. Set aside.
Add the spelt flour, sea salt, and coconut oil to a medium mixing bowl, and stir together until a crumbly dough forms.
Add the spinach puree into the dough and knead using your hands. (You can add water as needed until a smooth dough forms.)
Continue kneading the dough for five minutes.
Place the dough back into the mixing bowl and allow to rest for 10 minutes.
Divide the dough into equally-sized balls.
Place the dough balls onto a clean, floured surface and roll into a 10-12 inch tortilla with a rolling pin.
Cook the tortilla on a hot griddle over medium-high heat for approximately 2 minutes per side, until edges begin to curl and brown spots appear.
Repeat with remaining dough balls.
To make the lunch wrap, spread the hummus over the spinach tortilla, tomato, turkey, avocado, and then drizzled with hot sauce.
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