Spinach Protein Wraps

Why You’ll Love This Recipe

What I love most about these wraps is how versatile and easy they are. They’re gluten-free, low in carbs, and high in protein—perfect for keeping my energy up without feeling weighed down. I can fill them with just about anything, from hummus and veggies to grilled chicken or tuna. Plus, they store well, so I always have a healthy wrap option ready in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• egg whites (or liquid egg whites, measured by weight)

• unflavored pea protein or pea protein blend

• whole husk psyllium

• fresh spinach

• garlic powder (optional)

• onion powder (optional)

Directions

1. I preheat my griddle over a low-medium flame and lightly grease it with coconut oil or non-stick spray.

2. I add all the ingredients to a blender and blend until the mixture is completely smooth.

3. Once the griddle is hot enough (a few drops of water should sizzle), I pour half the batter onto it and spread it thin with the back of a spoon.

4. I cook the wrap for a couple of minutes, then flip it carefully with a spatula.

5. After the first wrap is done, I repeat the process with the remaining batter.

Servings and timing

This recipe makes 2 wraps. It takes about 5 minutes to prep and 10 minutes to cook, for a total time of just 15 minutes.

Variations

• I sometimes add fresh herbs like cilantro or basil to the batter for extra flavor.

• For a spicy version, I mix in a dash of chili powder or cayenne.

• A handful of arugula instead of spinach gives a peppery twist.

• I also use this wrap as a base for breakfast burritos, stuffed with eggs, avocado, and turkey bacon.

Storage/Reheating

I store the wraps in the fridge in an airtight container for up to 3 days. To reheat, I warm them gently in a skillet for 1–2 minutes on each side. I avoid the microwave so they don’t become rubbery.

FAQs

Can I use whey protein instead of pea protein?

No, I don’t recommend it. Whey protein behaves differently and would make the wraps more like eggy crepes, which isn’t the same texture or taste.

Are these wraps freezer-friendly?

Yes, I’ve frozen them with success. I place parchment paper between each wrap and store them in a sealed freezer bag. I thaw them in the fridge or reheat directly from frozen on a pan.

Can I double the recipe?

Absolutely. I often double or triple the recipe to have wraps ready for the week.

Can I use frozen spinach?

I prefer fresh, but thawed frozen spinach (well-drained) works too. I just make sure to squeeze out all the extra water before blending.

What can I fill these wraps with?

My favorites are grilled chicken, hummus and veggies, scrambled eggs, or tuna salad. They’re super versatile and go well with just about anything.

Conclusion

These Spinach Protein Wraps are a must-have in my healthy recipe rotation. They’re fast, flexible, and made with clean ingredients I always have on hand. Whether I’m wrapping up leftovers or building a quick breakfast, they’re my go-to for something fresh, satisfying, and nutrient-rich.