Spinach Wraps with Crispy Baked Potato Fries
Ingredients
Spinach wraps
- 1 cup chickpea flour (garbanzo bean flour), 120 g
- 1/2 cup tapioca flour/starch, 60 g
- 2 oz fresh baby spinach leaves, 60 g
- 1 to 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
Use 1 cup of water for thicker tortillas (for tacos) or 1 1/8 cup of water for thinner tortillas (for burritos)
Process all ingredients in a food processor or blender until the batter is smooth
Pour about 1/3 cup of the batter into a non-stick skillet; optional to add a few drops of oil, but the tortillas turn out great without oil
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°F (230°C)
Cut the potato into wedges
Mix olive oil, paprika, garlic powder, chili powder, and onion powder together
Coat the potatoes with the oil and spice mixture
Place the coated potatoes on a baking sheet
Bake for 45 minutes in the preheated oven
