These spinach wraps are packed with great nutrients to benefit skin health. Spinach contains skin-nourishing vitamins and minerals, such as vitamin A, vitamin C, vitamin E and vitamin K. Vitamin A improves skin tone, and vitamin C helps in the production and repair of skin cells and collagen. Mango contains 25 different kinds of carotenoids, which help to keep the immune system strong. Carotenoids are stored in the layer of fat directly beneath the skin and lower inflammation, protect cells from damage, support immunity and protect skin from damage.
Spinach Wraps with Salsa
These spinach wraps are packed with great nutrients to benefit skin health. Spinach contains skin-nourishing vitamins and minerals, such as vitamin A, vitamin C, vitamin E and vitamin K. Vitamin A improves skin tone, and vitamin C helps in the production and repair of skin cells and collagen. Mango contains 25 different kinds of carotenoids, which help to keep the immune system strong. Carotenoids are stored in the layer of fat directly beneath the skin and lower inflammation, protect cells from damage, support immunity and protect skin from damage.
- Total Time: 50 minutes
- Yield: 2 1x
Ingredients
For the wraps
- 200g gluten free flour (or all-purpose if you are fine with gluten)
- 1/2 teaspoon salt
- 100g spinach
- 3/4 teaspoon baking powder
- 1/4 teaspoon cumin powder
- pinch of cayenne pepper
- small cup of water
For the filling
- 200g cooked rice, cooled
- 100g shiitake mushrooms, sliced
- 1 onion, sliced thinly
- 2 cloves garlic, crushed
- half a medium red pepper, sliced
- half a medium orange pepper, sliced
- 1 can black beans
- 1/2 tsp cumin powder
- 1/4 tsp chilli flakes
- juice of 1/2 lime
- salt and pepper to taste
For the mango salsa
- 1 large mango, diced
- 1/3 small red onion, chopped finely
- 1 red chilli pepper, chopped – remove seeds if you don’t like it hot
- 3 tbsp coriander, chopped finely
- Juice and zest of 1 lime
- salt & pepper to taste
Instructions
To make the wraps
- In a frying pan, add the spinach and then cover. Cook on low heat until the spinach has wilted
- Place in a blender with 2 tbsps water and blitz until it makes a green paste
- Put flour, salt, baking powder, cumin, and cayenne pepper into a bowl
- Add a tablespoon of water (possibly , if using gluten-free flour) to the flour mix & rub together with your fingers
- Add the spinach to the flour and mix together
- Add water slowly and knead to form a soft and smooth ball. If the dough feels sticky, apply some oil on your hands. If the dough feels dry, add more water. You should have a smooth and soft dough ball
- Cover the dough and let it rest for 15-20 minutes
- Divide it into 6 equal pieces
- Put a frying pan on to a high heat
- Roll each ball into a circle of 8-10 inches, using a rolling pin, making them as thin as possible
- Place it onto the heated pan and cook for 2 minutes each side
- Remove from pan and brush with a little oil or a sprinkle of water
- Repeat with the rest of the dough
To make the filling
- Heat a tablespoon of oil in a pan on medium heat
- Add the red and orange pepper, onion and garlic and cook for a few minutes, until slightly softened
- Add the mushrooms and cook for 2 more minutes
- Add the beans, and spices and stir until everything is well combined. Add the rice. Cook for 2 more minutes. Remove from the heat
- Add lime juice & salt & pepper
For the mango salsa
- Add the chopped mangos to a bowl
- Add the onion, chilli, and coriander
- Mix together
- Add salt and pepper to taste and squeeze in the lime juice
To serve, lay a wrap on a plate, top with the filling and a spoonful of the salsa, then wrap and enjoy!
- Prep Time: 30
- Cook Time: 20
