Spinach Pesto Flaxseed Wraps

Tasty spinach wraps made from scratch.

Turn the dough out of the food processor and form it into a ball.

Cook the wrap for 1-2 minutes on each side until lightly browned.

Fill the wrap and serve.

Ingredients

• 50g (1/2 cup) flaxseed

• 110ml (1/2 cup) boiled water

• 90g (3 packed cups) spinach or other greens

• 40g (3 tbsp) pesto or olive oil

• 300g (2 1/2 cups) all-purpose flour, plus more for dusting

• 1 tsp salt

• Olive oil, for brushing
  

Instructions

1. Combine the flaxseed and boiling water in a food processor. Blend until smooth.

2. Add the spinach, pesto, flour, and salt to the food processor. Pulse until a dough forms. Add more flour if the dough is too wet.

3. Turn the dough out onto a floured surface. Form it into a ball. Cover it and let it rest for 15 minutes.

4. Split the dough into 8 pieces, roughly 80g each. Roll each piece into a ball. Cover them and let them rest for 15 minutes.

5. On a floured surface, flatten each ball into a thin disc. Try to get the dough as thin as possible. Let the dough rest for a few minutes if it is difficult to roll.

6. Heat a large nonstick skillet. Brush the oil on the skillet and add a dough disc. Cook for 1-2 minutes then flip. Continue cooking until lightly browned on both sides.

7. Serve immediately with your favorite fillings or freeze for later use.