🛒 Ingredients

For the wraps (dough blade):

• 2 cups (240g) all-purpose flour

• 1 cup (30g) fresh spinach, blanched & squeezed dry

• ½ tsp salt

• 2 tbsp olive oil

• ½ cup (120ml) warm water

Filling ideas (S-blade for chopping):

• 1 cup shredded carrots (julienne disc)

• ½ red bell pepper, thinly sliced

• ¼ cup hummus or cream cheese

• Handful fresh sprouts

⚙️ Tools Used

• Dough blade – For smooth wrap dough

• S-blade – For chopping veggies (optional)

• Rolling pin – To flatten wraps

📝 Step-by-Step Instructions

1️⃣ Make Spinach Dough

1. Blanch spinach → squeeze out excess water and chopped.

2. In food processor with dough blade, pulse flour & salt.

3. Add chopped spinach, oil, and water → process until a ball forms (~1 min).

4. Rest dough 30 mins (covered).

2️⃣ Roll & Cook Wraps

1. Divide into 6 balls → roll into thin circles.

2. Cook on dry skillet 1-2 mins per side until lightly spotted.

3️⃣ Assemble Fillings

1. Spread hummus → layer veggies.

2. Roll tightly → slice diagonally.

💡 Pro Tips

• Extra green: Add 1 tbsp spirulina powder to dough

• Gluten-free: Use 1:1 GF flour blend

• Storage: Keep cooked wraps in fridge for 3 days