Easy Spinach Protein Rolls
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A healthy, high-protein lunch option featuring a vibrant green spinach wrap filled with creamy Greek yogurt. Perfect for meal prep and lunchboxes.
- Time
- 12 minutes
- Equipment
- Stovetop and blender
- Good for
- Breakfast or snacks
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Wrap
- 30 g
- 180 g
- 5 g
Filling
Weights are estimates. Together, the ingredients weigh about 325 g before cooking, which is about 325 g per serving.
Steps
Add the oat flour (or chickpea flour), egg whites, olive oil, salt, and spices to a blender.
Add a handful of fresh spinach to the blender and process until the mixture is completely smooth.
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.
Pour the batter into the hot pan and cover with a lid.
Cook over medium heat for around 2 minutes, then flip the wrap.
Cook on the other side until set. When ready, remove from the pan and let cool for a couple of minutes.
For the filling, mix together the Greek yogurt (or Skyr) with salt and pepper to taste.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 342
- Protein
- 34 g
- Carbs
- 31 g
- Fat
- 8 g
- Fiber
- 5 g
Where the calories come from
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