Paneer Spinach Wraps

This recipe is adapted from the original Nadiya Hussain’s spinach wrap.

This is our go to whenever we’re in a pinch, are starving, need something kind of healthy, really yummy and for when you have a box of spinach going bad faster than you can think of what to do with it.

I like to use the entire box of spinach because honestly who wants to measure out spinach and the rest is probably going to go bad anyway.

Recipe:

2 cloves of garlic crushed

Drizzle of olive oil

Salt and pepper

Chili Pepper Flakes (dried or fresh)

One box of spinach (16oz or about 450g)

About 50 grams of paneer, cubed -use more or less based on your preferences

4-5 eggs

Tortilla wraps (I like the raw kind or the almond flour wraps are great too and GF)

Place the olive oil on medium to low heat in a large pan.

Place the subbed paneer in the olive oil and sizzle on each side until golden, about 7-ish minutes total. Remove from the pot and place aside.

Sizzle the garlic for a couple minutes in the oil pot until fragrant. Place the chili flakes, salt and pepper and spinach in the pan and sauté until the spinach is wilted. Either put it in a blender, or if you have an immersion blender, simply blend it right in the pot.

Add your golden cubed paneer to the pot and stir together.

Crack your eggs and whisk together. Get another large pan ready and heat up with a little drizzle of oil. Dip the tortilla in the eggs until covered on both sides and cook in the oil until both sides are crispy and ready. Take off the pan and place a stripe of the paneer/spinach mixture and roll it up and eat it right away. Do this as many times as the ingredients allow, or until you are full :) (Aka about 10-12 depending on the size).