Spinach Wraps with Crispy Oven Baked Potato Fries
Ingredients
Spinach wraps
- 1 cup chickpea flour also called garbanzo bean flour (120 g)
- 1/2 cup tapioca flour/starch (60 g)
- 2 oz fresh baby spinach leaves (60 g)
- 1 - 1 1/8 cup water (240-270 ml)
- 1/3 tsp salt
Baked fries
- 1 large baking potato
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
Preparation
Spinach wraps
Process all ingredients in your food processor or blender until the batter is smooth.
Use 1 cup of water if you plan to make thicker or smaller tortillas for tacos.
Add about 1 1/8 cup of water if you want to make thinner or bigger tortillas for burritos.
Pour about 1/3 cup of the batter into a non-stick skillet.
You can add a few drops of oil to the skillet but the tortillas turn out great without oil.
Make sure to use a non-stick skillet.
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute.
Baked fries
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges.
Mix olive oil, paprika, garlic powder, chili powder and onion powder together.
Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
Enjoy!
