Spinach Wraps (Spinach Rolls)

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Spinach wraps are delicious and healthy to serve for lunch or dinner. A savory spinach filling is loaded into tortilla or roti or your favorite wrap, then rolled and ready to enjoy. Here you’ll find the step-by-step recipe with photos to make the best spinach rolls from scratch.

closeup shot of spinach wraps on a white plate topped with some grated cheese and two sprigs of cilantro

About Spinach Wraps

These tasty Indian-inspired spinach wraps feature sautéed spinach, aromatics, tomatoes, spices, and paneer cheese (swap easily with cottage cheese). This delicious mixture is rolled into soft roti or your choice of wrap, and served with chutneys or other sides.

The wraps are vegetarian and healthy, while still having lots of vibrant and savory flavors. They are even perfect for getting picky kids to eat spinach! It is a good way to include healthy spinach greens in your diet.

While I show you how to make whole wheat wraps in the step-by-step photo guide below, but feel free to use packaged wraps or tortilla. You can also make this recipe with Pita Bread or Naan Bread.

Customize this recipe with your favorite fillings, and prepare for a hearty lunch or snack or a light dinner. Example, you can use tofu or button mushrooms instead of paneer.

Step-by-Step Guide

How to make Spinach Wrap

Kneading Dough For Wraps

1. In a mixing bowl or pan or a large tray, take 2 cups whole wheat flour. Add 1 tablespoon oil and ½ teaspoon salt.

flour in a bowl

2. Then add ⅔ to ¾ cup of water in parts. First, you can add ½ cup water and add the remaining required amount of water later as you go on working on the dough.

flour with water

3. Begin to knead. Add water as required and knead to a smooth soft dough. Remember that the dough should be soft and pliable.

dough for palak paneer wrap recipe

4. Cover the dough with a kitchen towel or cover the bowl with a lid. Set aside for the dough to rest for 30 minutes.

wrap dough

Preparing Spinach and Cheese Stuffing

Meanwhile when the dough resting, make your spinach filling.

1. Begin by rinsing 130 grams of spinach leaves very well in water. Drain all of the water and then chop the spinach leaves. You will need 2 cups of chopped spinach.

Also chop 1 medium-sized onion (½ cup finely chopped onions), 2 medium-sized tomatoes (½ cup finely chopped tomatoes, tightly packed) and 1 or 2 green chilies (½ to 1 teaspoon chopped). Set aside.

fresh herbs

2. Crumble 200 grams paneer and keep aside. Instead of paneer, you can use cottage cheese or firm tofu.

crumbled paneer in a bowl

3. Heat 2 tablespoons of oil in a pan. Add ½ teaspoon cumin seeds and 1 small tej patta. Skip if you do not have tej patta (Indian bay leaf).

Sauté till the cumin crackles. Instead of oil, you can also use butter or ghee (clarified butter).

cumin sauteed in oil

4. Now add ½ cup finely chopped onions.

chopped onions added

5. Saute till the onions turn a light brown.

sauteing onions

6. Add ½ teaspoon ginger-garlic paste. Stir and sauté for a few seconds till the raw aroma of both ginger and garlic goes away.

ginger garlic paste added

7. Then add ½ cup tightly packed finely chopped tomatoes and ½ to 1 teaspoon chopped green chilies.

tomatoes with onion and herbs

8. Mix well and saute the tomatoes on low to medium heat.

sauteing tomatoes

9. Saute till the tomatoes soften and become mushy.

sauteed tomatoes in the pan

10. Then add ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder or cayenne pepper. Mix very well.

adding spices to the sauteed tomato

11. Add the chopped spinach leaves.

chopped spinach added to masala

12. Mix the spinach leaves very well with the sautéed onion-tomato mixture.

mixing spinach with tomato masala

13. Cover the pan with a lid and on a low heat simmer till the spinach leaves wilt.

lid on the sauteeing filling

14. Do check a couple of times when the spinach is cooking. Once the spinach leaves are wilted and cooked, you will see some water or liquids in the pan.

cooking spinach

15. On low to medium heat, cook without the lid till all the water or liquids evaporates.

cooked spinach in the pan

16. Then add the crumbled paneer or cottage cheese. Also add salt according to taste.

crumbled paneer cheese added to spinach

17. Add ¼ teaspoon garam masala powder or curry powder.

garam masala powder added to paneer

18. Mix very well and sauté for 1 minute on low heat. Do not cook too much as then the paneer will get chewy or dense.

paneer mixed with spinach mixture

Making Roti Wrap

1. After 30 minutes, divide the dough into small or medium-sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps. Skip this section if you are using packaged wraps or tortilla.

flour dough balls

2. Dust the dough ball with some flour.

dough balls dusted with flour

3. Then gently roll to thin round or circle. The rolled dough should not be thick. If required while rolling, you can add some more flour.

rolled thin roti

4. Place the rolled dough on a hot skillet or tawa or frying pan. Do note that the skillet should be hot. So cook on medium-high to high heat. On low heat, the roti will become crispy and hard.

roti placed on skillet

5. Cook the base till you see air-pockets appearing on the roti or the roti is ¼ cooked.

cook the roti base till 1/4th

6. Then flip it with a spatula.

flip and cook second side of roti

7. Spread some oil all over.

spread oil on roti

8. Then flip again when the second side is ½ cooked. Spread some oil on this side too. You will see golden blisters.

flip again when the second side is ½ cooked

9. Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all the roti wraps this way.

flip and cook roti as required

Preparing Spinach Wraps

1. Now take a roti.

cooked roti on a white board

2. Place the spinach stuffing in the center. If you have mint cilantro chutney, you can also spread some chutney on the roti, before placing the spinach stuffing.

adding the spinach stuffing onto roti

3. Add some thinly sliced onions or pickled onions. You can even skip onions. You can also add some grated carrots or shredded beets instead of onions. To make the filling spicy, jalapeño slices are also an option.

thinly sliced onions added

4. Top up with some grated cheddar cheese. You can use any cheese like cheddar cheese or processed cheese.

grated cheese added

5. Then add some chopped coriander leaves (cilantro) on top of the cheese.

coriander added to cheese

6. Sprinkle some chaat masala powder and a few drops of lemon juice. Both chaat masala and lemon juice give a really good tangy taste, so do not skip them.

roti topped with chaat masala powder and lemon juice

7. Now roll one side of the roti. Roll the second side overlapping the first side.

roll the spinach wraps

8. Then fold one of the sides and secure it with a toothpick.

roll the spinach wraps and secure with a toothpick

9. Secure the other open side also with a toothpick. If you want, you can also wrap them like an envelope and then serve them. You can also close the second side if you want.

final image of spinach roll

10. Serve immediately. As the spinach stuffing is slightly moist. If served after some time or a few hours, then the rotis can become slightly soggy. 

Serve spinach rolls just plain as they taste good the way they are. Or you can accompany some chutney or any dip of your choice by the side.

You can garnish with some grated cheddar cheese and chopped coriander leaves if you prefer.

overheat shot of spinach rolls on a white plate topped with some grated cheese and two sprigs of cilantro

FAQs

What flour is best to make roti?

I use just whole wheat flour (atta) in this recipe, but you can use a 50/50 mix of whole wheat and all-purpose flour if you like.

How can I make the spinach mixture as a dry filling?

The tomatoes in this recipe add a good bit of moisture to the spinach wraps filling. Leave them out for a drier filling.

How do I make this a dairy-free vegan spinach wrap recipe?

Feel free to skip the paneer and use crumbled firm tofu as a tasty vegan substitute.

Can I prepare this as a make ahead dish?

To cut down on time, you can certainly make part of this recipe ahead. Make the roti dough the day before and store the dough in an air-tight container in the fridge until ready to use. Next day let the dough come to room temperature before making the wraps. The spinach filling is easy to make the day you plan to enjoy.

What other breads can I use to wrap the spinach rolls?

I prefer roti, but you can make spinach wraps with wheat or corn tortillas, pita bread, or naan bread.

What should I serve with healthy spinach wraps?

They are delicious plain by themselves, or you can enjoy them with your favorite chutneys or sauces.

More Tasty Wraps and Rolls Recipes

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closeup shot of spinach wraps on a white plate topped with some grated cheese and two sprigs of cilantro

Spinach Wraps (Spinach Rolls)

Spinach wraps are delicious and healthy to serve for lunch or dinner. A savory spinach filling is loaded into tortilla or roti or your favorite wrap, then rolled and ready to enjoy.
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Dough Resting Time 30 mins
Total Time 1 hr 10 mins
Cuisine North Indian
Course Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 10 Spinach Wrap
Units

Ingredients

For Roti Wraps

  • 2 cups whole wheat flour
  • ⅔ to ¾ cup water or add as required for kneading
  • ½ teaspoon salt or add as required
  • 1 tablespoon oil – you can also use ghee (clarified butter)

For spinach stuffing

  • 2 tablespoons oil
  • 1 small tej patta (Indian bay leaf)
  • ½ teaspoon cumin seeds
  • ½ cup finely chopped onions – 65 grams or 1 medium-sized
  • ½ teaspoon Ginger-Garlic Paste
  • ½ cup finely chopped tomatoes – tightly packed, 143 grams or 2 medium-sized
  • ½ to 1 teaspoon chopped green chillies or 1 to 2 green chillies
  • ¼ teaspoon red chilli powder or cayenne pepper
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 2 cups chopped spinach – 130 grams
  • 200 grams Paneer or cottage cheese – crumbled
  • ¼ teaspoon Garam Masala Powder or curry powder
  • salt as required

Toppings

  • ¼ cup grated cheddar cheese or processed cheese or as required
  • 1 onion – small to medium-sized, thinly sliced
  • 2 to 3 tablespoons chopped coriander leaves (cilantro)
  • chaat masala powder as required
  • lemon juice as required
  • mint cilantro chutney – optional

Instructions
 

Kneading dough

  • In a mixing bowl or a large tray, take whole wheat flour.
  • Add oil and salt.
  • Then add water in parts. First you can add ½ cup water and add the remaining required amount of water later.
  • Begin to knead. Add water as required and knead to a smooth soft dough. Cover the dough and keep aside for it to rest for 30 minutes.

Preparing spinach stuffing

  • Rinse the spinach leaves very well in water. Then drain all the water and chop them. You will need 2 cups of chopped spinach. Also chop the onion, tomatoes and green chilies. Keep aside.
  • Crumble the paneer and keep aside.
  • Heat oil in a pan. Add cumin seeds and tej patta. Saute till the cumin crackles. Instead of oil, you can also use butter or ghee.
  • Now add finely chopped onions.
  • Saute till the onions turn a light brown.
  • Add ginger-garlic paste. Stir and saute for few seconds or till the raw aroma of both ginger and garlic goes away.
  • Then add finely chopped tomatoes and chopped green chilies.
  • Mix well and saute the tomatoes on a low to medium heat.
  • Saute till the tomatoes soften and become mushy. Then add turmeric powder and red chilli powde or cayenne pepper. Mix very well. 
  • Add the chopped spinach leaves.
  • Mix the spinach leaves very well with the onion tomato masala.
  • Cover the pan with a lid and on a low heat simmer till the spinach leaves wilt.
  • Do check a couple of times when the spinach is cooking.
  • Once the spinach is wilted and cooked, you will see some water or liquids in the pan.
  • On a low to medium heat, cook without the lid till all the water evaporates.
  • Then add the crumbled paneer or cottage cheese. Also add salt according to taste.
  • Add garam masala powder or curry powder.
  • Mix very well and saute for 1 minute on a low heat till the paneer. Do not cook too much as then the paneer will get dense.

Preparing roti wrap

  • After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
  • Dust the dough ball with some flour.
  • Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
  • Place the roti on a hot skillet or frying pan or tawa. Do note that the tawa should be hot. So cook on a medium-high to high heat. On a low heat, the rotis will become like papads.
  • Cook the base till you see bubbles appearing on the rotis or the roti is ¼ cooked.
  • Then flip it.
  • Spread some oil all over.
  • Then flip again when the second side is ½ cooked. Spread some oil on this side too. You will see golden blisters on the roti.
  • Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all roti wraps this way.

Preparing Spinach Wraps

  • Now take a roti and place the spinach stuffing in the centre. If you have mint cilantro chutney, you can also spread some chutney on the roti, before placing the spinach stuffing.
  • Add some thinly sliced onions or pickled onions. You can even skip onions. You can also add some grated carrots instead of onions.
  • Top up with some grated cheese. Use any cheese like cheddar cheese or processed cheese.
  • Then add some chopped cilantro on top of the cheese.
  • Sprinkle some chaat masala and a few drops of lemon juice. Both chaat masala and lemon juice give a really good tangy taste, so do not skip them.
  • Now roll one side of the roti. Roll the second side overlapping the first side.
  • Then fold one of the sides and secure it with a toothpick.
  • Secure the other open side also with a toothpick. If you want, you can also wrap them like envelope and then serve. You can also close the second side if you want.
  • Serve immediately. As the spinach stuffing is slightly moist. If served after some time or a few hours, then the rotis can become slightly soggy.
  • Serve spinach rolls just plain as they taste good the way they are. Or you can accompany some chutney or yogurt by the side or any dip of your choice.

Notes

  • To make vegan spinach wraps use firm tofu instead of paneer.
  • Knead the dough very well and make a soft smooth dough. If the dough is not soft then the wraps will be dense or hard.
  • You can alter the spices and seasonings according to your taste preferences.
  • Frozen spinach or baby spinach also works well in this recipe. Thaw the frozen spinach and squeeze all the water from it before using them.
  • The recipe can be scaled to make a small or big batch.

Nutrition Info (Approximate values)

Nutrition Facts
Spinach Wraps (Spinach Rolls)
Amount Per Serving
Calories 204 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 16mg5%
Sodium 226mg10%
Potassium 227mg6%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 1g1%
Protein 7g14%
Vitamin A 1391IU28%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 8mg10%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 65µg62%
Calcium 145mg15%
Vitamin B9 (Folate) 42µg11%
Iron 1mg6%
Magnesium 48mg12%
Phosphorus 116mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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These Spinach Rolls post from the blog archives first published in November 2016 has been republished and updated on 7 August 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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