Being a working mom certainly has its pros and cons, just as being a stay at home mom does. I know that it’s the right thing for our family and definitely the right fit for me personally, but there are times when the balancing act can be more taxing than others. Last year when Andrew started kindergarten I had more than a little on my plate. I was finishing residency, starting fellowship, and studying every free moment to prepare for taking the mother of all exams, my residency boards. I hated that I was so preoccupied during my little buddy’s first few weeks of kindergarten. It especially upset me that I didn’t have time to pack his lunch, or that when I did, it was far from creative.

Eventually after things had settled down at work and I started to come out of my post-exam fog, I got into a better routine and was able to start making lunches. I even branched out beyond the two sandwiches we had been alternating between all year until that point. One thing I made often was veggie wraps – just random veggies from the fridge, some cheese, and a spinach wrap to pull it all together. I loved them because they were so easy and Andrew just loved them, period. However, one glance at the ingredient list was enough to stop me from buying the wraps again. Andrew kept asking for “the green wraps” so I knew I needed to find a homemade alternative.

I haven’t bought tortillas in ages since learning to make those  so I figured a few tweaks could make some passable spinach wraps. As it turns out, this worked amazingly well. A whole grain, non-processed version with only six ingredients is definitely something I can get on board with. Andrew is happy to have his fave green wraps back and I’m happy knowing they aren’t full of junk. Just as with nearly every homemade bread that I make, I keep a stash of these in the freezer so that we have them around whenever we need them.

I’m happy that this year we are into a great routine and I’m enjoying making school lunches every day.  Just a reminder – I am doing a lunch-a-day feature on Instagram throughout the month of August, sharing school lunch ideas most days as well as some work lunches scattered in. If you’re looking to get out of a lunch rut, especially where school lunches are concerned, this might help provide some inspiration. I hope you’ll follow along!

(*The lunchbox pictured above is this one from Pottery Barn Kids. I can’t say enough good things about it! After wrangling endless reusable snack bags, storage containers and lids all through last school year, this has made packing lunches infinitely easier.)


  • 3 cups white whole wheat (or all-purpose) flour
  • 2 tsp. baking powder
  • 1 heaping tsp. salt
  • ½ cup chopped frozen spinach, thoroughly drained
  • 5 tbsp. refined coconut oil (or unsalted butter, softened)
  • 2/3 t0 1 cup water, divided


  • 01

    Combine the flour, baking powder, salt, and spinach in the bowl of a food processor. Pulse thoroughly to finely chop the spinach.

  • 02

    Add the coconut oil or butter. Pulse the mixture until the mixture is crumbly, about 5 seconds.  Scrape down the sides of the bowl.  (If you don’t have a food processor, this same effect can be achieved with a pastry cutter or two forks.) With the food processor running, add 2/3 cup of the water in a slow steady stream until the dough just forms a cohesive ball. If needed, add additional water 1 to 2 tablespoons at a time until the dough comes together.

  • 03

    Knead for 30 seconds more, until the dough is tacky.  If the dough is too sticky, add a bit more flour.

    Transfer the dough to a lightly floured work surface and divide into 8 equal pieces (a kitchen scale helps ensure equal sized pieces).  Cover with a clean kitchen towel and let rest for 10 minutes.

  • 04

    Heat a large skillet over medium heat.  Working with one dough ball at a time and keeping the others covered, pat the ball into a disk. Dust lightly with flour and roll the dough into a very thin circle, about 10 inches in diameter.

  • 05

    Carefully transfer the shaped dough disk to the heated skillet and cook each side for about 10-20 seconds, just until bubbles form and are lightly browned.  Do not overcook or the wraps will be too stiff.  Immediately transfer the cooked wraps to a plate and cover with a damp kitchen towel.  Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Stack on top of each other as they finish cooking.  The steam and moisture that collect when the wraps are stacked together will help keep them tender.

    Store in an airtight bag in the refrigerator for 2-3 days, or freeze. If the wraps are stiff before use, microwave briefly (about 20-30 seconds) to make them more malleable.

  • Katrin

    Well this is just awesome! :) do you have a special way of rolling out your wraps? mine always come out so wonky!

  • Warm Vanilla Sugar

    Yum!! These sound great! Also, that lunch looks lovely too. I’m coming over!

  • Lauren Ochoa

    I know someone else will ask this question but where did you get that adorable lunchbox with all the different compartments? I have plates like that for the kids which they love because it reminds me that is how they like to eat (small portions of things I wouldn’t normally think add up to a full meal).

  • every time i buy a wrap, it breaks my heart and i just ignore the ingredient list. this is such a simple healthy recipe that I cant wait to try. thank you..and that lunch box looks so nice.

  • Melissa Vasquez

    Thank you, Annie! We’ll be making these soon.

  • Lucy

    Hi Annie,

    Thanks so much for sharing – I love the spinach wraps too, but after seeing what was actually in them I’ve stopped buying them. I can’t wait to try making them at home.

    Can I ask what type of lunchboxes you have? Seems like the perfect amount of little compartments for a sandwich + healthy snacks.


  • annieseats

    No, I really don’t have a special technique. I think it just takes some practice. Even the wonky ones still taste good though :)

  • annieseats

    I updated the post to include that info as well as a link. It’s a great lunchbox!

  • annieseats

    I updated the post to include that info as well as a link :)

  • Lucy

    Thanks Annie!

  • Lauren Ochoa

    I know what I will be buying next time they send me a 20% off coupon!

  • Liz N.

    I’ve been anticipating the release of this recipe and so glad it’s here! I am planning on making a batch this weekend in preparation for the school next week. I’ve been enjoying all the #anniesschoollunches posts on Instagram! Everything is so colorful and varied. I showed the pictures to my daughter and she said, “That lunch tray looks soooo good! Can you make those for me when I go back to school?”. Thank you for always inspiring me to do better in the kitchen for my family!

  • Melissa Brooker

    I never knew how easy this could be! I will definitely try this. Thanks Annie!

  • annieseats

    Exactly! I used some of my rewards dollars to buy ours :)

  • Cara

    I love all your DIY/homemade posts! Cant wait to make these :)

  • Wow, how you even have time to create this post is amazing ~ busy lady! Thank you for sharing this – had no idea that it could be this easy to make :)

  • Heather M.

    I love love love these lunch ideas! Not to mention these wraps looks delicious!

  • Diane

    I’ve been loving your lunch posts on Instagram! I love all the creative ideas. I do have one question for you, though. In the past whenever I’ve tried to send anything different in my son’s lunch, other kids have made comments about how gross it is. So basically anything beyond the norm of pb and j’s, meat sandwiches, carrots and celery, apples, etc. Seems like it’s mostly the veggies that get the comments. My kids don’t eat as well as yours, but they are pretty good eaters in general. My other son just started eating at school this week, so I haven’t had that experience with him yet. I remember a time in 2nd grade where a kid next to me commented to another kid about how gross my sandwich looked and I immediately put it back in my sack because I was so embarrassed.

    Anyway, I’m not sure what to do here. I refuse to send things like lunchables or go-gurts, but I also worry about my kids getting teased, so they get pretty basic lunches. They are well-liked and haven’t ever had any problems with bullying or making friends, but my older son can be really self-conscious about his lunch. He is the pickiest eater I have, so I don’t know if that might have something to do with it. The funny thing is he complains about getting so many pb sandwiches, but whenever I offer other things he almost always refuses! So part of it is him being a little picky and part of it is because of the comments from other kids. Do you have any advice for me here? Not about him being slightly picky (I think that is probably because I didn’t offer him as many things when he was little as I have offered my other kids), but about how to deal with mean comments from other kids. Have you ever had this experience with your kids?

  • Jacqueline Roark

    Can’t wait to try these! Can fresh spinach be subbed in place of the frozen?

  • annieseats

    No, you really need to use the frozen chopped variety. But if you have fresh, just follow the instructions in the link for making your own wilted spinach. It’s quick and easy.

  • annieseats

    That is not easy, Diane. Andrew mentioned maybe once last year that someone had made a comment about his lunch but as far as I know, he get doesn’t get many (if any) comments about his lunches. He definitely isn’t telling me about it if he is, and I ask him every day how he liked his lunch, etc. I know that he gets a lot of positive comments about them from the teachers, and he does like that.

    We spend a lot of time talking about healthy foods, why it’s important to make food at home vs. buy processed stuff, and I think it’s just sort of engrained in him now.

    Also in general, any time another kid has teased him about anything (food related or otherwise), I remind him that if someone is rude enough to make a comment like that, he doesn’t need to spend a second thinking about it because they are clearly impolite, and good friends don’t say things like that to each other. We also talk about how sometimes people make fun of things that are different simply because they don’t understand them, but that again, comments like that aren’t worth worrying about. It seems he’s good at letting things roll off him because it’s very rare that he mentions anything like that to me.

  • Katrin

    So I made these for dinner today (made your greek veggie wraps)! So good! And they were pretty round. I think I made the dough a bit too stiff before. I just couldn’t get my spinach as fine. I think I might try and blend it with the water next time and then add it to the flour. I’ll let you know how that turns out :) Now I’m actually wondering whether one could try this with sun dried tomatoes…. The possibilities…. :D

  • Shelley Foerster

    Love these! Is there anyway you could sub olive oil or something else for the coconut oil?

  • Susan Rayburn

    I love the look of this lunchbox, but have you noticed the contents of the “juicier” compartments leaking into the others? I’m not seeing any seal that would keep this from happening. LOVE the lunch ideas – thanks for sharing!

  • Erica

    I notice you typically use white whole wheat flour, does it have a different texture or different taste than regular whole wheat flour?

  • Heather

    I love the lunch box/bento box, but was wondering where you fit his drink in with the stainless bento box? Adorable and environmentally friendly too!

  • Diane

    Thanks for the response! We talk a lot about eating healthy and non-processed, too. I’m grateful when my kids can recognize that something homemade tastes so much better than then same store-bought item. They also recognize that they don’t feel good when they have eaten a lot of junk (like at someone’s house or on a trip or something). I don’t do nearly as much as you do, but we are in the process of making as much from scratch as possible.

    I don’t think the other kids who have made comments were trying to be rude, but like you said are just criticizing something they don’t know anything about. I know the one kid is extremely picky (as in, he doesn’t even like pizza!) and brings rolls and carrots or something like that for lunch every day. He is a good kid from a good family, but maybe hasn’t been exposed to as much variety. So, I’ll just keep trying and know that at least at home I can keep giving them as much variety as I can.

    Thanks again for your response and input! I appreciate it!

  • Morgan

    Do you let these cool to room temperature before storing in the freezer? Thank you!

  • Francesca @ Love.Bake.Read

    Cant wait to try these! I’ve made the regular ones before and loved them. I adore Andrew’s lunchbox!!

  • Chrissy Lawrence

    Ok, you’ve inspired me! My husband is trying to lose weight, and he’s been eating wraps almost every day. I buy them without thinking too much about the ingredients, because it’s “healthier” than what he had been eating. Because of your blog, I’m cooking more and more from scratch. I’m a full-time working Mama too, so it does take a bit of planning ahead. I’m going to make these today and hopefully ditch the store-bought ones!

  • annieseats

    Yeah, I usually do let them cool first. Enjoy!

  • annieseats

    We bought a matching water bottle and we attach it to the strap of his lunchbox with a carabiner clip. It works great!

  • annieseats

    No, we haven’t had issues with leakage. It’s hard to tell from the photo but the indentation of the lid is molded to fit tightly over the compartments so it prevents leakage. Andrew hasn’t mentioned anything about it and I’m sure he would tell me if it was, so I think it’s working well.

  • annieseats

    I think for these, a solid form fat is best, so either coconut oil, butter or shortening. I went with coconut because it is probably the healthiest option. You could certainly try with olive oil but I’m not sure how it would perform in this recipe.

  • annieseats

    I definitely think you could do something similar with sun dried tomatoes. While I am not a fan of them personally (I know, crazy!) I think it would work really well.

  • Renee

    I’ve got a new kindergartener this year and I can’t wait to try these. Just curious: Was there something bad on the ingredient list that prompted you to make your own or was it more that you saw how simple the list was that made you want to make your own?

  • Morgan

    Thank you! I am making your spicy white bean dip to go on the wraps. Can’t wait for lunch today!

  • annieseats

    Oh, definitely the former. The store bought ones had tons of preservatives and artificial coloring. Not good.

  • annieseats

    Good for you Chrissy! Making a big lifestyle change like that can be challenging but lots of small changes, such as finding previously store-bought items you can make healthier at home, definitely make the process more gradual. And the more you do it, it will eventually become second nature. Four or five years ago I could never have imagined all the things we would be making exclusively from scratch but here we are! Good luck to your family on making the transition.

  • annieseats

    Yes, the flavor is much more mild than regular wheat flour and the color is lighter. However, it has the same nutritional characteristics as whole wheat. Read more on King Arthur’s website:

  • Megan

    I’ve read and re-read this 5 times (maybe I’m still missing it) did you oil or grease your skillet any way before cooking these? (apologies if I missed it)

  • annieseats

    No, you’re correct. There’s no need for greasing the skillet in this recipe.

  • Heather


  • I’ve been stuck in a rut of eating rubbish pre-packaged stuff for lunch lately and really need to get back to eating healthier lunches so I’m definitely going to give these a go – thanks!

  • This looks so simple, i can’t believe it!
    Can’t wait to make ’em.


  • I can’t get over how vibrantly green those are! That’s how you know there’s lots of good stuff in ’em.

  • Amber

    I love the idea of the spinach wraps (even more now that I know you make your own tortillas, since I’ve been craving fresh flour ones and can’t find them anywhere since we just moved)! Two lunch box related questions… at the end of your month of lunch meals, would you consider doing a blog post of them, kind of like how you do your monthly instagram posts? I am always trying to come up with ideas of what to feed my little children for lunch and loved your idea, but am not on instagram. If you don’t have time though, I totally understand. Also, I’m curious whether the moisture from the strawberries and kiwi made the caramel corn soft?

  • Kathy Miller

    Thanks for sharing! I never knew it was so simple to make. Now I can’t wait to try it!

  • Angela Wilhite

    Hi Annie, I can’t wait to try this wrap recipe! My family l-o-v-e-s your tortilla recipe. I noticed that you use coconut oil in the wrap recipe; have you ever used coconut oil in your tortilla recipe? Thanks for the cooking inspiration!

  • annieseats

    I can’t recall if I have used it in the tortillas yet but theoretically it should work. Enjoy!

  • annieseats

    I am planning to do a post at the end of the month with all of the ideas in one round up post, as well as a separate post later with my general lunch strategy and to provide a good reference for making school lunches. That will take a bit more time though, so I’m not sure how soon that will be posted. Hopefully some time in September.

  • annieseats

    Oh also, I don’t think the caramel corn got soft but I’m not sure since I wasn’t the one eating the lunch. My son didn’t mention it though and he usually tells me if something is off.

  • ElisabethTurner

    I am so excited to make these. Just the day before you posted on Instagram that this recipe would be on the blog I put back the package of spinach wraps because of the ingredient list! I couldn’t believe my “luck” when I opened Instagram the next day!!!! I look forward to your end of the month round up of lunch ideas–all in one spot. I homeschool, but I still would love the variety in our lunches.

  • annieseats

    Wonderful! Perfect timing :)

  • I love wraps. And spinach. I have to try this.

  • Jacqui Lom

    Sorry, silly question here: I noticed that the spinach should be thoroughly drained, and am assuming that means it ought to be thawed, but wanted to make sure. Can you confirm? Thank you so much!

  • Mandy DF

    Hi Annie,
    Could you recommend a suitable gluten free substitute? Not sure if almond flour would be okay. Thank you!

  • annieseats

    That’s really not my area of expertise. You’ll have to experiment. I do think a gluten free flour blend would be much more successful than almond meal. Good luck!

  • annieseats

    Yes, thawed. Enjoy!

  • Mandy DF

    Thanks for the reply! I will experiment and let you know what ends up working best :)

  • Jenn

    Bobs Red Mill makes a 1-1 baking flour that substitutes cup for cup for regular flour. I recently used it for some lemon zucchini bread that I made and it turned out great.

  • Mandy DF

    Thanks, Jenn! I used Bobs Red Mill. The tortillas turned out okay. I might have used too much water and needed to make them thinner (they kind of reminded me of small-ish pancakes and I needed to use a fair bit of flour because they were sticky). The last tortilla I made was the best – so I guess practice makes perfect!

  • shmidte

    I can’t wait to try this. It kind’ve reminds me of naan bread. :) Love this!!

  • lauren

    I saw your instagram yesterday and re-fell in love with your blog! Your son is a lucky kid.
    Any idea if whole wheat flour would work? My husband and I think the white whole wheat has an aftertaste, but I’d love to try these if you think it’ll work.

  • annieseats

    I wouldn’t recommend using 100% whole wheat, but you could do a blend with all-purpose. 50/50 is the highest I would recommend for the sake of texture and taste. But you can experiment of course! You may need a bit more water because of the whole wheat, but it should still work. Enjoy! (And I’m so glad you like the instagrams :)

  • Maureen Reilly-Price

    Wonder if we can use fresh spinach instead??

  • annieseats

    See the linked method in the ingredients section for making your own wilted spinach for use in the wraps from fresh. Hope that helps!

  • Fiep Nijhof

    Hey Annie! I tried to make these today but I screwed it up.. They didn’t look green at all (though I used enough spinach) and they were OR too sticky OR too dry.. I put them in the oven right now because when I put them in the skillet they fell apart.. Do you have any tips?

  • annieseats

    I’m not totally sure what to tell you. If they fell apart, it sounds like they were too dry and needed more liquid. Putting them in the oven isn’t likely to help, you just need to make sure the dough is the correct consistency before proceeding. It should be pretty easy to work with.

  • peonyplanter

    Hello :-)
    I am making these for St. Patty’s Day! Irish Tacos, I am calling them. I usually make my tortillas using the KitchenAid, and the tortillas were not turning green. I switched to my food processor, and “Voila!”, green tortillas. I also made my own steamed spinach. Turned out perfectly! Thank you!

  • Marianne Alexander Odell

    Do you think I could sub olive oil for the coconut oil/butter?

  • annieseats

    Probably. You’ll have to experiment and see how it goes. Good luck!

  • KCorine

    I made these last night. I had kale on hand that needed to be used so I substituted that for the spinach and then made chicken wraps with them. Marinaded and baked the chicken in italian dressing and Mrs. Dash, cut up fresh veggies and then slathered the wraps with a sour cream and avocado ‘mayo’ that I made. They turned out sooo good! Thanks for this recipe as I’ve never made these before and they were so easy!

  • Melissa LaRiviere

    I just made these, and they turned out great. I used a cup of fresh baby spinach which I blended with the water before adding it to the dry ingredients. I found that 3/4 cups of warm water was perfect. Thanks for the recipe!