Easy Spinach Protein Rolls

Ingredients

• 1 fresh spinach (handful)
• 40 g oat flour (or chickpea flour; 1/2 scant cup)
• 180 ml egg whites (3/4 cup)
• 1 tsp olive oil
• salt and spices (to taste)
• 70 g Greek yogurt (or Skyr; 1/3 cup)
• salt and pepper (to taste)

Steps

1. 1

   Add the oat flour (or chickpea flour), egg whites, olive oil, salt, and spices to a blender.

2. 2

   Add a handful of fresh spinach to the blender and process until the mixture is completely smooth.

3. 3

   Heat a 20 cm (7.8 inches) nonstick skillet over medium heat. If not using a nonstick skillet, grease the pan with a little oil or butter.

4. 4

   Pour the batter into the hot pan and cover with a lid.

5. 5

   Cook over medium heat for around 2 minutes, then flip the wrap.

6. 6

   Cook on the other side until set. When ready, remove from the pan and let cool for a couple of minutes.

7. 7

   For the filling, mix together the Greek yogurt (or Skyr) with salt and pepper to taste.

8. 8

   Spread the yogurt mixture over the cooled wrap, roll it up tightly, and slice into rounds.

Notes

Vegan Option: For the wrap, use a handful of spinach, 70g chickpea flour, 80-110ml unsweetened plant milk, 1 tsp olive oil, and salt/spices. Use a vegan yogurt alternative for the filling. Standard recipe macros: 357 Kcal, 34g P, 31g C, 9g F. Vegan recipe macros: 402 Kcal, 27g P, 40g C, 12g F.

Nutrition per serving

• main
• high-protein
• healthy
• lunch
• meal-prep
• vegetarian
• gluten-free