This recipe for spinach wraps with crispy oven baked fries has been one of my most requested dishes for casual dinners and small gatherings. I first created the combination on a weeknight when pantry staples and a bag of fresh baby spinach needed to be transformed into something exciting. The wraps are tender with a subtle green color and a light bean flavor that plays wonderfully against the warm crunchy fries. When I serve this meal my family eats with their hands, passing wraps and fries around the table, and conversation always flows more easily

I learned to balance the batter so the tortillas are flexible enough to roll without tearing yet thin enough to be delicate and tender. The fries are tossed in a bright spice blend and baked until the edges caramelize while the centers remain creamy. Together they make a satisfying meal that covers comfort and nutrition. I love that the dish is vegan and naturally free of dairy and gluten which makes it easy to cook for mixed dietary households

Ingredients

• Spinach wraps batter Use fresh baby spinach for vibrant color and mild flavor. Look for bright leaves without wilting. The chickpea flour gives body and a subtle nutty taste while the tapioca flour adds stretch and chew. Use a high quality garbanzo bean flour or a packaged brand such as Bob s Red Mill for consistent results
• Water Adjust amount to control thickness. One cup of water produces a thicker small wrap suitable for tacos. For larger burrito style wraps add up to one and one eighth cups of water and aim for a pourable but not watery batter
• Salt A small pinch seasons the batter. Use kosher salt for even distribution
• Baked fries Choose a large baking potato such as Russet for a fluffy interior and crisp exterior. Toss with olive oil and a spice mix of paprika, garlic powder, chili powder, and onion powder for well rounded savory heat

Instructions

Prepare the batterProcess the chickpea flour, tapioca flour, fresh baby spinach, water, and salt in a high speed blender or food processor until completely smooth. Use one cup of water for thicker smaller wraps and about one and one eighth cups for thinner larger wraps. The batter should be smooth and pourable but not wateryHeat the skilletPreheat a non stick skillet over low to medium heat. The pan should be hot enough that a drop of batter sizzles gently but not so hot that the batter browns immediately. If you see smoke reduce heat slightlyCook the wrapsPour roughly one third cup of batter into the center of the skillet and swirl to a thin circle if needed. Cook for about two minutes until the top looks set and the bottom edges release easily. Flip and cook on the second side for about one minute until faint golden spots appear. Transfer to a plate and cover with a clean kitchen towel to keep soft while you cook the restPrep the potatoesPreheat the oven to four hundred fifty degrees Fahrenheit. Cut the baking potato into even wedges so they will bake uniformly. Toss with one tablespoon of olive oil and the spice blend of half teaspoon paprika, half teaspoon garlic powder, half teaspoon chili powder, and half teaspoon onion powderBake the friesArrange the seasoned wedges in a single layer on a baking sheet. Bake in the preheated oven for about forty five minutes until the edges are crisp and the centers are tender. Flip the wedges once halfway through baking for even browningAssembleFill the warm wraps with roasted vegetables, a smear of hummus or tahini, fresh herbs, and a handful of crunchy cabbage or lettuce. Serve immediately with a bowl of fries on the side

Storage Tips

Store wraps and fries separately for best texture. Place wraps in an airtight container with a paper towel between layers to absorb excess moisture and keep them refrigerated for up to three days. Fries should cool to room temperature then be placed in a shallow airtight container lined with parchment paper to reduce sogginess. To reheat the wraps warm them briefly in a non stick skillet over low heat or hold them in a warm oven wrapped in foil. Recrisp fries by reheating in a preheated oven at four hundred degrees Fahrenheit for ten to fifteen minutes

Ingredient Substitutions

If chickpea flour is unavailable you may use a bean flour blend but note that flavor and texture will change. For a lighter wrap try part rice flour but expect less elasticity. Tapioca flour helps with stretch and chew so if you reduce it increase a small amount of neutral oil to prevent cracking. Sweet potato can replace baking potato for a sweeter profile and shorter bake time. For lower heat reduce chili powder and add smoked paprika for aroma

Serving Suggestions

Serve the wraps family style with bowls of roasted vegetables, lemony tahini sauce, pickled red onion, and fresh herbs. A crisp green salad with citrus dressing pairs nicely to cut the richness. For a casual buffet arrange fillings on a long board and let guests build their own. Garnish fries with chopped parsley and a squeeze of lemon for brightness

Cultural Background

Using chickpea flour and greens to make flatbreads has roots in several cuisines. Chickpea based breads are common in Mediterranean and South Asian cooking. This version blends those influences to create a modern plant based wrap that highlights pantry flours and fresh greens. It is an example of how traditional ingredients can be adapted for contemporary dietary preferences

Seasonal Adaptations

In summer add grilled zucchini and corn to the fillings. In fall swap the potato for roasted root vegetables such as parsnip and carrot for a heartier plate. For winter consider serving with a warm lentil stew spooned into the wrap for an extra comforting bowl style meal

Meal Prep Tips

Make the batter and cook wraps in advance then stack them separated by parchment and refrigerate. Fries can be cut and tossed with oil and spices ahead then chilled until ready to bake. Store components separately and assemble just before serving to preserve textures. Label containers with dates and use within three days for best quality

Bring this meal to life and make it your own. The approach is forgiving and encourages creativity. Share it with friends who appreciate plant based comfort food and enjoy watching how simple ingredients become a memorable dinner