Looking for your next lunch-time meal? Then look no further because our turkey bacon spinach warp is perfect for those busy work days.

Turkey spinach wrap with Primal Kitchen Chipotle Mayo

Our homemade spinach wraps are also grain-free, making it ideal for anyone following a paleo or primal diet. We recommend a few filling ideas in this recipe, including topping the wrap with Primal Kitchen’s Chipotle Mayo, but you can easily substitute ingredients for whatever else you may have on hand. This recipe is just what you’ll need to keep finishing out the day strong!

How to make Paleo Spinach Wraps

For these paleo-friendly wraps we utilized plantains and almond flour. Either green or yellow plantains will work for this recipe, but we recommend more green/less ripe plantains to keep the wrap savory and help it hold together better. The batter will be thick but that helps hold all the delicious ingredients.

spinach wrap mixture in bowl

Once the batter is prepared heat a cast iron skillet on your stovetop over medium heat. Once hot, add 1-2 teaspoons of oil. Since the batter is thick the easiest way to spread it out in a circular shape is to lightly press the dollop of batter up and down with the back of a spoon to flatten and spread out the batter into a round shape about 5-6 inches in diameter. Do this quickly so the batter spreads out before it starts cooking. After about 1 minute, the batter will be bubbly and the underside will start to brown.

spinach wrap cooking on pan

Once this happens, flip the wrap over and let cook until the wrap is set. Repeat with the remaining batter. This recipe will make 6 wraps and can be topped with a variety of fillings. 

turkey bacon spinach wrap up close

Tips:

  • Make sure your skillet is well seasoned and there is enough oil in it before adding the batter. This will keep the wrap from sticking to the pan and falling apart. 

Primal Kitchen Pizza Sauce


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Description

Looking for your next lunch-time meal? Then look no further because our turkey bacon spinach warp is perfect for those busy work days. Our homemade spinach wraps are also grain-free, making it ideal for anyone following a paleo or primal diet.


2 plantains (aim for green or less ripe)

1.5 cup fresh baby spinach

½ cup almond flour

¼ cup Primal Kitchen Avocado Oil (plus more for frying)

1 teaspoon lemon juice

2 eggs

Pinch of salt and pepper

Filling ideas:

Thinly sliced roasted turkey breast

Bacon

Sliced tomato

Lettuce leaves

Sliced avocado

Primal Kitchen Mayo or Chipotle Mayo

Your favorite chip or cracker


  1. In a food processor or blender, blend together the plantain, spinach, almond flour, oil and lemon juice.
  2. Pour into a bowl and whisk in the egg and salt and pepper.
  3. Heat a cast iron skillet on your stovetop over medium heat. Once hot, add 1-2 teaspoons of oil.
  4. Spoon out a portion of the batter and place it in the skillet. The batter will be thick so the easiest way to spread it out in a circular shape is to lightly press the dollop of batter up and down with the back of a spoon to flatten and spread out the batter into a round shape about 5-6 inches in diameter. Do this quickly so the batter spreads out before it starts cooking. After about 1 minute, the batter will be bubbly and the underside will start to brown. Once this happens, flip the wrap over and let cook until the wrap is set. Repeat with the remaining batter.
  5. On your wrap, layer a couple of slices of turkey, a piece of bacon, tomato, lettuce, and avocado. Drizzle the mayo on top. Wrap it up to eat and serve with your favorite chip or cracker.

Notes

You can use green or yellow plantains for this wrap. We recommend more green/less ripe plantains to keep the wrap savory and help it hold together better.

Make sure your skillet is well seasoned and there is enough oil in it before adding the batter. This will keep the wrap from sticking to the pan and falling apart. 

  • Prep Time: 10
  • Cook Time: 5
  • Category: Meal

Nutrition

  • Serving Size: 1
  • Calories: 264.7
  • Sugar: 2.6g
  • Sodium: 55.1mg
  • Fat: 15.6g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Fiber: 3.4g
  • Protein: 5.2g
  • Cholesterol: 62.2mg
  • Net Carbs: 23.73g

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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