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Veggie Spinach Wraps with Hummus

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These wraps can simply be made as much as 6 hours prematurely. After a number of hours we discover that the spinach tortilla wraps tackle extra moisture and turn out to be gummy. If storing these roll-up sandwiches for longer than 6 hours, we recommend calmly griddling them in an oiled skillet to crisp the skin of the tortillas.

TO GRIDDLE: Brush a medium cast-iron skillet with avocado oil or one other impartial cooking oil and set over medium-high warmth. When the skillet is scorching, place two halves of the spinach roll-ups within the skillet and let sit, undisturbed till the underside is browned, about 2 minutes. Fastidiously flip them over and brown the opposite facet for about 1 minute. Don’t overheat because the filling will wilt. Serve instantly.

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