High Protein Wrap
Elevate your lunch game with this vibrant high-protein wrap bursting with flavor! Packed with fresh spinach and hearty chickpeas, this wrap not only satisfies your hunger but also fuels your body with essential nutrients. Roll it up with a drizzle of zesty dressing for an irresistible bite that you’ll crave again and again!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- Fresh coriander
- Coriander powder
- Garlic
- Ginger
- Palak
🥛Dairy & Eggs(1)
- Ghee (for roasting)
🫙Pantry Staples(1)
- Chhole 100g (3.53 oz)
🧂Spices & Seasonings(3)
- Garam masala
- Salt
- Haldi powder
📦Other(4)
- Green chilli
- Red chilli powder
- 1 tbsp sooji (15 ml)
- Soya 25g (0.88 oz)
👨🍳 Instructions
- 1
Blanch the spinach.
- 2
In a mixer jar, combine blanched spinach, ginger, garlic, green chilli, boiled chickpeas, semolina, and basic spices.
💡 Pro Tips
- ✓Blanch spinach for exactly 15-20 seconds in boiling water, then shock immediately in ice water for 30 seconds to halt cooking via thermal shock.timing15-20 seconds blanch, 30 seconds ice bath
- ✓Squeeze blanched spinach thoroughly to remove excess water before blending, since spinach retains up to 90% water content and excess moisture will make your batter too loose to form a cohesive wrap.technique90% water content
- ✓Use dry-roasted semolina (roast at low heat for 3-4 minutes until fragrant) rather than raw semolina to eliminate the raw starchy taste and improve gluten-free binding through partial starch gelatinization.ingredient3-4 minutes roasting
- ✓Boil chickpeas until fully soft (test by pressing between fingers with no resistance) since undercooked chickpeas won't blend smoothly and will create a gritty, uneven wrap texture that tears during cooking.technique45-60 minutes boiling or 15-20 minutes pressure cooking
- ✓Let the blended batter rest for 10-15 minutes after mixing so the semolina fully hydrates and swells, which improves elasticity and prevents the wrap from cracking when folded.timing10-15 minutes rest
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
High Protein Wrap
Elevate your lunch game with this vibrant high-protein wrap bursting with flavor! Packed with fresh spinach and hearty chickpeas, this wrap not only satisfies your hunger but also fuels your body with essential nutrients. Roll it up with a drizzle of zesty dressing for an irresistible bite that you’ll crave again and again!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- Fresh coriander
- Coriander powder
- Garlic
- Ginger
- Palak
🥛Dairy & Eggs(1)
- Ghee (for roasting)
🫙Pantry Staples(1)
- Chhole 100g (3.53 oz)
🧂Spices & Seasonings(3)
- Garam masala
- Salt
- Haldi powder
📦Other(4)
- Green chilli
- Red chilli powder
- 1 tbsp sooji (15 ml)
- Soya 25g (0.88 oz)
👨🍳 Instructions
- 1
Blanch the spinach.
- 2
In a mixer jar, combine blanched spinach, ginger, garlic, green chilli, boiled chickpeas, semolina, and basic spices.
💡 Pro Tips
- ✓Blanch spinach for exactly 15-20 seconds in boiling water, then shock immediately in ice water for 30 seconds to halt cooking via thermal shock.timing15-20 seconds blanch, 30 seconds ice bath
- ✓Squeeze blanched spinach thoroughly to remove excess water before blending, since spinach retains up to 90% water content and excess moisture will make your batter too loose to form a cohesive wrap.technique90% water content
- ✓Use dry-roasted semolina (roast at low heat for 3-4 minutes until fragrant) rather than raw semolina to eliminate the raw starchy taste and improve gluten-free binding through partial starch gelatinization.ingredient3-4 minutes roasting
- ✓Boil chickpeas until fully soft (test by pressing between fingers with no resistance) since undercooked chickpeas won't blend smoothly and will create a gritty, uneven wrap texture that tears during cooking.technique45-60 minutes boiling or 15-20 minutes pressure cooking
- ✓Let the blended batter rest for 10-15 minutes after mixing so the semolina fully hydrates and swells, which improves elasticity and prevents the wrap from cracking when folded.timing10-15 minutes rest