Whole 30 Spinach and Herb Sandwich Wraps

My husband and I are almost halfway through our self imposed Whole 30 challenge. Some days have been great and we want to be grain/dairy/sugar free for the rest of our lives, while others we want nothing more than to dive head first into a pan of brownies.

To make those hangry days a little easier, I’ve been on the hunt for healthy recipes to replace some of the normal things we would eat. I happened upon a whole 30 wrap recipe, but to be honest, it was super bland. Bland enough to make brownies sound better than ever. So I decided to do a little 911 on the plain wrap recipe, and ended up creating a super yummy tortilla replacement we will use for much longer than 30 days.

Ingredients

The ingredients for these whole 30 spinach and herb sandwich wraps are also Paleo, gluten free and Keto friendly. The herbs I used can be easily replaced with your favorite combination or increased/decreased depending on your own personal taste.

Throw it in the Blender

The best part about this recipe is that you don’t have to do any chopping or hand mixing. Everything can just be dumped into the blender. The only blending technique I use is to throw in the wet ingredients first. I only do this to help the blender get rolling right away.

Another tip for this recipe, is to be really careful when measuring the water. Too much liquid will leave you with wraps that wont hold up when stuffed.

Blend all of the ingredients for about 10 seconds. Then stop the blender, scrape the sides and blend for a few more seconds. Just make sure there are no lumps and your garlic clove has been fully obliterated.

I made the mistake once of being too impatient with my blending which I only discovered when almost the entire garlic clove plopped out onto the pan. Utterly disappointing surprise and lesson learned.

Throw it in the Pan

Once the whole 30 spinach and herb sandwich wrap batter was blended, I let it sit for a couple minutes to allow the mixture to thicken a bit more. This is a good time to preheat your pan. I used my 10 inch cast iron skillet greased with avocado oil.

You want to keep the wraps very thin, so a small pour about 1/3 the size of the bottom of your pan is enough. Then lift the pan and swirl it around the spread the batter out into a larger circle.

I usually shoot for trying to coat the entire bottom of my pan with batter. You need to work quickly as the batter only gives you a few seconds before it thickens and then it is what it is.

Cook your wraps for about three minutes per side. You want each side to slightly brown similar to a tortilla or crepe.

Finished Whole 30 Spinach and Herb Sandwich Wraps

When your wraps come off the pan, let them cool for a couple minutes. This will make them even stronger and more capable of being stuffed full of your favorite sandwich ingredients.

You don’t have to stop at sandwiches either, what I love about these wraps is that they can be used for breakfast burritos, enchiladas, or any other savory dish you can come up with. The basic recipe, yes the bland version, is begging for flavors, so I love getting creative and switching it up.

If you are not in the mood for savory, you can always skip the spinach/herbs and add cinnamon, nutmeg and vanilla, stuff with berries and eat the wraps up crepe style for breaky!

The Recipe