Spinach & Beetroot Wraps Recipe
Photo by Jen Rich
Makes 3-4

Spinach & Beetroot Wraps


These beautifully colourful wraps make a welcome savoury alternative to sweet pancakes at breakfast, or as a delicious brunch or light lunch. I have included a couple of different filling ideas here, but feel free to use them as a base for anything that you may have in the fridge. If you have a copy of  Simply Good For You, do take a look at my whole section of ‘hero toppings’ for lots more ideas too.

Little ones seem to love the vibrant green and pink colours of these wraps and certainly enjoy choosing (and artfully arranging) their own toppings. They also make a brilliant packed-lunch option, perhaps with a few crunchy carrot sticks and a little pot of hummus on the side.


For the spinach pancakes:

  • 3 medium eggs
  • 2 large handfuls of spinach
  • 1 tbsp parsley, chopped
  • 1 tbsp spring onions, chopped (optional)
  • 1 tbsp flour (I use buckwheat but use what you have to hand)
  • 1 tsp olive oil

To serve:

  • Cream cheese
  • Smoked salmon
  • Cress, or micro greens
  • Black pepper
  • Lemon wedges

For the beetroot pancakes:

  • 1 small beetroot, cooked
  • 2 medium eggs
  • 2 tbsp flour (I use buckwheat but use what you have to hand)
  • 1 tsp olive oil

To serve:

  • Smoked mackerel
  • Horseradish yoghurt
  • Rocket


Add the eggs, spinach, parsley and flour to a blender and blend until smooth.

Heat a large non-stick frying pan over a medium heat, then add the olive oil. Once the oil is hot, carefully wipe the oil around the pan with kitchen towel, you want to remove most of the oil, leaving a very thin, even coating of oil.

Pour the batter into the frying pan, tipping and swirling the pan as you pour to create a thin, even layer.

Cook for 2-3 minutes or until the edges come away from the pan. Use a fish slice to carefully flip the wraps over and cook for a further 2-3 minutes.

To serve, spread the cream cheese over half of the wrap and top with the smoked salmon, cress/micro greens and a generous crack of black pepper. Fold over the wrap and serve with lemon wedges.

To make the beetroot wraps, simply replace the spinach and parsley with a chopped, cooked beetroot and serve topped with smoked mackerel mixed with horseradish and yogurt and rocket or try sauteed spinach and mushrooms.

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