Quinoa–Spinach Power Wraps
Soft, flexible, protein‑rich wraps made from whole quinoa and fresh spinach — with a flavour lift from herbs and a gentle kick of white pepper. Perfect for lunch prep, veggie‑packed dinners, or as a nourishing base for roasted veg and hummus.
Ingredients
- 1¼ cups quinoa uncooked, rinsed well
- ¾ cup water room temperature
- 3 cups baby spinach lightly packed
- ¼ tsp garlic powder
- ¼ tsp white pepper gives warmth without heat, unique twist
- 1 tbsp ground flaxseed improves flexibility + adds omega‑3s
- ½ tsp dried basil or dried parsley
Instructions
- Soak the quinoa Add rinsed quinoa to a bowl and cover with cold water. Soak for 20 minutes - this softens the grains and gives a smoother batter.
- Blend the batter Drain the quinoa well. Add it to a high-speed blender with water, spinach, salt, garlic powder, white pepper, flaxseed, and dried herbs.Blend until completely smooth — the batter should be pourable, like pancake batter.
- Rest the batter Let it sit for 5 minutes. The flax thickens slightly, helping the wraps stay flexible.
- Cook the wraps Heat a non-stick pan over medium. Pour in ¼ cup batter and swirl to form a thin circle.Cook 2–3 minutes until the edges lift easily, then flip and cook 1 minute more.
- Cool on a rack Cooling prevents steam from softening them too much and keeps the texture perfect for rolling. See serving ideas in the notes
Notes
Serving Ideas
- Hummus + roasted kūmara + rocket
- Smoky chickpeas + avocado + pickled onions
- Tofu scramble breakfast wrap
- Fresh salad roll with tahini‑lemon drizzle
Tried this recipe?Let us know how it was!