Spinach Wraps With Crispy Oven Baked Potato Fries

spinach wraps with crispy oven baked potato fries display image bccbdce

Spinach Wraps With Crispy Oven Baked Potato Fries
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For the Spinach Wraps:
1 cup chickpea flour also called garbanzo bean flour (120 g)⠀
1/2 cup tapioca flour/starch (60 g)⠀
2 oz fresh baby spinach leaves (60 g)⠀
1 – 1 1/8 cup water (240-270 ml)⠀
1/3 tsp salt⠀

Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.⠀
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.⠀
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute.⠀

Baked Fries Recipe:⠀
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⠀

Preheat oven to 450 degrees F (230 degrees C).⠀
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.⠀
Bake for 45 minutes in preheated oven.

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