Nicole Ciuppa, RDN
Yield: 10-12 ten inch wraps
3 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons vegetable oil
4 oz fresh spinach
3/4 cup dairy free milk, warmed in the microwave or stove top
Whisk together the flour, baking powder, and salt in a large bowl.
Place the spinach, oil, and warmed dairy free milk into a blender and blend together until it is very smooth.
Pour the spinach mixture into the dry ingredients bowl. (If the dough seems too wet, add more flour.)
Either knead the dough with your hands or a spatula until it has an elastic consistency.
Roll the dough into 10-12 balls and chill for 30 minutes or overnight. *At this point, you could store the dough in the freezer for future use or begin rolling out the wraps.*
Flour a cutting board and roll out each ball into very thin circles. The thinner the wrap, the more pliable it will be in the end.
Heat a large frying pan to medium heat and optionally spray with non stick spray. Cook the wraps for about 1 minute on each side until it has golden brown spots on each side.
They store well in the refrigerator and in the freezer!