Ingredients
Scale
- 2 large (10-inch) flour or whole wheat tortillas: These serve as the soft, pliable vessel for our delicious fillings. Choose your favorite brand, ensuring they are fresh and flexible.
- 1 tablespoon olive oil: A quality extra virgin olive oil is used to sauté the spinach and garlic, infusing them with a rich, fruity flavor.
- 2 cloves garlic, minced: Freshly minced garlic provides a pungent, aromatic kick that forms the flavor base for our filling.
- 5 ounces (about 5 packed cups) fresh baby spinach: This leafy green wilts down beautifully, providing a wealth of nutrients and a mild, earthy flavor that is central to the wrap.
- Salt and black pepper to taste: Essential for seasoning the spinach and enhancing all the other flavors in the wrap.
- 4 ounces crumbled feta cheese: The star of the show! Crumbled feta provides a briny, salty, and tangy bite that contrasts perfectly with the creamy and earthy elements.
- 1/2 cup plain Greek yogurt or cream cheese: This acts as the creamy, binding spread. Greek yogurt offers a tangy, lighter option, while cream cheese provides a richer, more decadent base.
- 1 teaspoon lemon juice, fresh: A small squeeze of fresh lemon juice brightens up the spread and cuts through the richness, adding a layer of freshness.
- 1/4 teaspoon dried dill or oregano (optional): A pinch of dried herbs in the spread adds a subtle, Mediterranean-inspired aromatic note.
Instructions
- Prepare the Creamy Spread: In a small bowl, combine your choice of plain Greek yogurt or cream cheese with the fresh lemon juice, optional dried dill or oregano, and a pinch of salt and pepper. Stir until everything is smooth and well-incorporated. Set this bowl aside. This spread will act as a delicious moisture barrier between the tortilla and the filling.
- Sauté the Aromatics and Spinach: Place a medium-sized skillet over medium heat and add the olive oil. Once the oil is shimmering slightly, add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant. Be careful not to let it brown or burn, as this will create a bitter taste.
- Wilt the Spinach: Immediately add the fresh baby spinach to the skillet. You may need to add it in batches if your skillet is small. Using tongs, gently toss the spinach in the garlic-infused oil. It will look like a mountain of spinach at first, but it will wilt down significantly within 2-3 minutes. Continue to cook, stirring occasionally, until all the spinach has wilted.
- Season the Filling: Once the spinach is fully wilted, season it with a pinch of salt and black pepper. Remember that the feta cheese is quite salty, so be conservative with the salt at this stage. Remove the skillet from the heat. If you notice any excess liquid in the bottom of the pan, carefully drain it off to prevent a soggy wrap.
- Warm the Tortillas: To make the tortillas soft and easy to fold, warm them briefly. You can do this by placing them in a dry skillet over medium heat for 15-20 seconds per side, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the Wraps: Lay a warm tortilla flat on a clean surface. Spread half of the prepared creamy yogurt or cream cheese mixture evenly over the surface, leaving about a one-inch border around the edges.
- Layer the Ingredients: Spoon half of the sautéed spinach mixture onto the lower third of the tortilla, over the spread. Sprinkle half of the crumbled feta cheese evenly over the spinach.
- Fold and Roll: To fold the wrap securely, first fold the bottom edge up and over the filling, tucking it in tightly. Then, fold in the left and right sides. Finally, roll the wrap forward tightly to form a compact and secure cylinder. Repeat the assembly and folding process with the second tortilla and remaining ingredients. Your wraps are now ready to be served immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fiber: 5g
- Protein: 18g