Easy Keto Spinach Wraps – Low-Carb, Grain-Free & Ready in Minutes

These easy keto spinach wraps are a game changer when I want a low-carb alternative to bread or tortillas. Made with fresh spinach, eggs, and a few simple ingredients, they’re soft, flexible, and perfect for wrapping up all my favorite fillings—without the carbs.

Why You’ll Love This Recipe

I love how quick and versatile these wraps are. They’re naturally gluten-free, grain-free, and packed with nutrients from spinach. Whether I’m using them for breakfast burritos, sandwich wraps, or even mini pizzas, they hold up beautifully. They’re also freezer-friendly, making it easy to prep a batch and keep them ready to go whenever I need them.

ingredients

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

• Fresh spinach (or frozen, thawed and drained)
• Eggs
• Almond flour
• Olive oil or avocado oil
• Salt
• Garlic powder (optional)
• Water (if needed to thin the batter)

directions

1. I add the spinach, eggs, almond flour, oil, salt, and garlic powder (if using) to a blender and blend until smooth and well combined.

2. I let the batter rest for a minute to let any bubbles settle.

3. I heat a non-stick skillet over medium-low heat and lightly grease it with oil.

4. I pour in a small amount of batter and swirl the pan to spread it into a thin, even circle.

5. I cook the wrap for 1–2 minutes until the edges lift easily, then flip and cook for another minute.

6. I repeat with the remaining batter and let the wraps cool completely before using or storing.

Servings and timing

This recipe makes 4–6 wraps depending on size and takes about 15 minutes from start to finish. It’s great for meal prep or assembling a quick, healthy lunch.

Variations

• I sometimes add herbs like parsley or basil for extra flavor.

• For a protein boost, I add a spoonful of cottage cheese or grated parmesan to the batter.

• I swap almond flour for coconut flour if I want a nut-free version (adjusting the liquid as needed).

• I’ve also made a cheesy version by sprinkling shredded cheese directly onto the pan before pouring the batter.

storage/reheating

I store the wraps in an airtight container in the fridge for up to 4 days. They also freeze well with parchment between each wrap—perfect for pulling out one at a time. To reheat, I warm them in a dry skillet over low heat or pop them in the microwave for a few seconds.

FAQs

Are these wraps sturdy enough to hold fillings?

Yes, once cooled, they’re flexible but strong enough to wrap up meats, cheeses, veggies, and more without tearing.

Can I use frozen spinach?

Absolutely. I thaw it completely and squeeze out all the moisture before blending to avoid a watery batter.

Are these wraps eggy in flavor?

Not really. The spinach and almond flour balance it out well. If I want to tone down the egg flavor even more, I add herbs or seasoning.

Can I bake the wraps instead?

These cook best on the stovetop, but I’ve baked them on parchment-lined trays at 350°F for 8–10 minutes as a batch option.

What fillings go best with these wraps?

I like grilled chicken, tuna salad, scrambled eggs, avocado, turkey, or hummus with veggies. The flavor is neutral enough to go savory or light.

Conclusion

These keto spinach wraps are an easy, wholesome alternative to traditional tortillas. They’re soft, sturdy, and packed with greens, making them a smart way to keep meals low-carb without sacrificing texture or flavor. Whether I use them for breakfast, lunch, or snacks, they’re a staple I keep in regular rotation.

Easy Keto Spinach Wraps – Low-Carb, Grain-Free & Ready in Minutes

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• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4–6 wraps
• Category: Keto, Bread Alternatives, Meal Prep
• Method: Stovetop
• Cuisine: American
• Diet: Low Calorie

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Description

These Easy Keto Spinach Wraps are low-carb, grain-free, and packed with nutrients. Made with spinach, eggs, and almond flour, they’re soft, flexible, and sturdy enough to hold all your favorite fillings. A quick and healthy bread alternative perfect for wraps, burritos, or meal prep.

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Ingredients

• 1 cup fresh spinach (or 1/2 cup frozen, thawed and drained)
• 2 large eggs
• 2 tbsp almond flour
• 1 tsp olive oil or avocado oil
• 1/8 tsp salt
• 1/4 tsp garlic powder (optional)
• 1–2 tbsp water (optional, to thin the batter as needed)

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Instructions

1. Add spinach, eggs, almond flour, oil, salt, garlic powder (if using), and water (if needed) to a blender. Blend until smooth.
2. Let the batter rest for 1 minute to release any air bubbles.
3. Heat a non-stick skillet over medium-low heat and lightly grease with oil.
4. Pour a small amount of batter into the pan and swirl to spread into a thin circle.
5. Cook for 1–2 minutes until the edges lift easily. Flip and cook for another minute.
6. Remove and cool completely. Repeat with remaining batter.

 

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Notes

• Add herbs like parsley or basil to boost flavor.
• Mix in grated parmesan or cottage cheese for added protein.
• Swap almond flour with coconut flour (reduce quantity and add more liquid).
• Sprinkle cheese directly on the pan before adding batter for a cheesy crust.
• Store in fridge (up to 4 days) or freezer (up to 2 months, with parchment between).