Turkey Bacon Spinach Wrap | Mark’s Daily Apple

Looking to your subsequent lunch-time meal? Then look no additional as a result of our turkey bacon spinach warp is ideal for these busy work days.

Our selfmade spinach wraps are additionally grain-free, making it ideally suited for anybody following a paleo or primal weight-reduction plan. We advocate just a few filling concepts on this recipe, together with topping the wrap with Primal Kitchen’s Chipotle Mayo, however you’ll be able to simply substitute elements for no matter else you will have available. This recipe is simply what you’ll have to maintain ending out the day robust!

How to make Paleo Spinach Wraps

For these paleo-friendly wraps we utilized plantains and almond flour. Either inexperienced or yellow plantains will work for this recipe, however we advocate extra inexperienced/much less ripe plantains to maintain the wrap savory and assist it maintain collectively higher. The batter can be thick however that helps maintain all of the scrumptious elements.

Once the batter is ready warmth a forged iron skillet in your stovetop over medium warmth. Once sizzling, add 1-2 teaspoons of oil. Since the batter is thick the simplest approach to unfold it out in a round form is to frivolously press the dollop of batter up and down with the again of a spoon to flatten and unfold out the batter right into a spherical form about 5-6 inches in diameter. Do this rapidly so the batter spreads out earlier than it begins cooking. After about 1 minute, the batter can be bubbly and the underside will begin to brown.

Once this occurs, flip the wrap over and let prepare dinner till the wrap is about. Repeat with the remaining batter. This recipe will make 6 wraps and will be topped with quite a lot of fillings. 

Tips:

• Make certain your skillet is properly seasoned and there’s sufficient oil in it earlier than including the batter. This will maintain the wrap from sticking to the pan and falling aside. 

Print

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2 plantains (goal for inexperienced or much less ripe)

1.5 cup recent child spinach

½ cup almond flour

¼ cup Primal Kitchen Avocado Oil (plus extra for frying)

1 teaspoon lemon juice

2 eggs

Pinch of salt and pepper

Filling concepts:

Thinly sliced roasted turkey breast

Bacon

Sliced tomato

Lettuce leaves

Sliced avocado

Primal Kitchen Mayo or Chipotle Mayo

Your favourite chip or cracker

1. In a meals processor or blender, mix collectively the plantain, spinach, almond flour, oil and lemon juice.
2. Pour right into a bowl and whisk within the egg and salt and pepper.
3. Heat a forged iron skillet in your stovetop over medium warmth. Once sizzling, add 1-2 teaspoons of oil.
4. Spoon out a portion of the batter and place it within the skillet. The batter can be thick so the simplest approach to unfold it out in a round form is to frivolously press the dollop of batter up and down with the again of a spoon to flatten and unfold out the batter right into a spherical form about 5-6 inches in diameter. Do this rapidly so the batter spreads out earlier than it begins cooking. After about 1 minute, the batter can be bubbly and the underside will begin to brown. Once this occurs, flip the wrap over and let prepare dinner till the wrap is about. Repeat with the remaining batter.
5. On your wrap, layer a few slices of turkey, a chunk of bacon, tomato, lettuce, and avocado. Drizzle the mayo on prime. Wrap it as much as eat and serve along with your favourite chip or cracker.

Notes

You can use inexperienced or yellow plantains for this wrap. We advocate extra inexperienced/much less ripe plantains to maintain the wrap savory and assist it maintain collectively higher.

Make certain your skillet is properly seasoned and there’s sufficient oil in it earlier than including the batter. This will maintain the wrap from sticking to the pan and falling aside. 

• Prep Time: 10
• Cook Time: 5
• Category: Meal

Nutrition

• Serving Size: 1
• Calories: 264.7
• Sugar: 2.6g
• Sodium: 55.1mg
• Fat: 15.6g
• Saturated Fat: 2g
• Trans Fat: 0g
• Fiber: 3.4g
• Protein: 5.2g
• Cholesterol: 62.2mg
• Net Carbs: 23.73g

About the Author

A meals blogger, recipe developer, and private chef based mostly in Missouri, Priscilla makes a speciality of low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and comply with her meals adventures on Instagram and Pinterest.

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