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Low Carb Spinach Wrap

Marla Hingley
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 8


  • 1 cup almond flour 100g
  • ½ cup flax meal
  • ¼ cup coconut flour
  • 2 Tbsp psyllium husks
  • 2 Tbsp ground chia seeds
  • 1 tsp salt
  • 1 ½ cups frozen spinach 8oz, thawed, drained well
  • 1 tsp dried thyme
  • ¾ cup water or less
  • 2 Tbsp oil


  • Combine all ingrdients, except water and oil, in a food processor. Pulse to combine. Then with machine running slowly add water. Add just enough for mixture to form a ball.
  • Shape dough into a disc, wrap in plastic and chill for 45 minutes.
  • Divide dough into 6 pieces. Take one piece and place between two pieces of parchment, spreading out with rolling to about 9". Using an 8" pot lid, press out the shape. Remove top parchment, scrape off the excess (save to combine with rest of cut off pieces - they easily combine together again). Be sure bottom layer of parchment doesn't get too wrinkly, if it does get a new piece. As when you're peeling the bottom layer off, all those wrinkles will create a break the wrap.
  • Heat a skillet with a bit of oil. Take wrap and flip over onto hand so parchment is now on top. Carefully peel back the parchment, then flip the wrap into the hot skillet.
  • Cook about 2 minutes on each side, until just starts to turn golden


Store cooled leftovers in Ziploc bag in fridge. Reheat in dry pan as needed.
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