Spinach Oat Wraps with Yogurt Masala Turkey Breast
Eat your greens!
Haven’t we been bombarded with this phrase from all sides of our existence? Our mothers would not let us leave the table before we did.. eat our greens. Every doctor on earth has this engraved in some corner of their daily prescription archives. Salads being the main way to achieve the ultimate access to anything leafy. I love salads, don’t get me wrong. Nothing like a refreshing crunchy bowl of veggies with a tangy dressing. But salads all the time? Gimme something I can actually bite into!
Enter… green.
Wraps with the greens inside! What a concept!
This recipe checks all the lists under that looming Healthy food header of your daily menus. Oats themselves are considered one of those superfoods everyone is talking about these days. Add a good bunch of spinach to them, and bang! Superfood bonanza! And the flavor!
These wraps will welcome any type of filling, even more greens! This time I filled them with yogurt masala marinated turkey breast. Lean and oh so tender!
I have been toying with Oat Tortillas for a while now. We love tortillas and all you can do with them. Having found this perfect and healthier way to enjoy tacos and wraps has been a plus for our daily meals. Our latino roots are thriving now, especially living in a country where you cannot find corn masa to make the original tortillas. And even if we could find it, oat tortillas would be our daily go to recipe.
Now back to spinach goodness (Popeye would be so proud). I can’t think of better greens to add to an already powerful punch of nutrition like oats. Spinach can lower blood pressure, maintain blood sugar levels in check, and strengthen the eyes. Plus it’s a good source of iron, fiber, calcium, vitamin A, among other vitamins and minerals.
To make the dough, following my Oat Tortillas recipe, you will need to swap the water indicated for spinach broth. The good thing about spinach is that once it is processed in the water, you will not be straining it. Even if you are left with bits of spinach in the broth, it will not deter from achieving a perfect dough.
You will need to cook the spinach only until they start to wilt. If you cook spinach too long they will lose their bright green color. And lively green is what we need for the cuteness of these wraps. So as soon as they wilt in the boiling water, turn of the heat and process the greens with an immersion blender. Make sure the broth is boiling hot when you add it to the oat flour.
Spinach Oat Wraps with Yogurt Masala Turkey Breast
Ingredients
- 3 cups Water
- 2 cups Spinach Leaves
- 2 cups Oat Flour
- 1 tsp Salt
- 1 Tbsp Olive Oil
- 500 grams boneless Turkey Breast**
- 3/4 cup Natural Greek Yogurt
- 1/3 cup Olive Oil
- 1/4 cup Lemon Juice
- 2 Tbsps Garam Masala
- 1 Tbsp Salt
- 1/2 tsp Pepper
- 1 tsp Paprika
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 tsp Ground Coriander
Instructions
- In a medium sauce pan boil the water, then add the spinach leaves.
- When the leaves are just wilted, turn off the heat.
- Process the leaves in the water with an immersion blender until you have a smooth broth.
- In a medium bowl add the oat flour, salt and olive oil. Measure 2 cups of the boiling broth and incorporate to the flour mixture. Mix well until all combined.
- Use a silicon spatula to mix and help the dough come together. Let it cool completely before using the dough to make the tortillas.
- Divide the dough into 8 pieces and roll into balls. *
- Heat a nonstick skillet or flat griddle over medium high heat.
- Press each ball between two pieces of plastic or parchment paper with the help of a cutting board. You will get discs of about 20-25 cms in diameter.
- Place the flattened tortilla on the skillet or griddle and cook for about 30 seconds. Flip over once and cook for 30 more seconds.
- Flip once more and wait for the tortilla to puff up. If it doesn't puff up right away, you can help it along by pressing the tortilla lightly with a rolled cloth. This forces steam in between the two layers that form and the tortilla will puff up.
- Remove the wrap from the skillet and keep warm under a cloth.
- Fill each wrap with the Yogurt Masala Turkey Breasts cut into thick slices, cherry tomatoes, parsley leaves and your favorite shredded cheese.
- Cut the turkey breast butterfly style then cut to have two halves per breast.
- In a large bowl place the turkey breasts along with all the ingredients.
- Mix well to coat all the turkey on all sides.
- Marinate the turkey breasts for at least 30 minutes or overnight in the refrigerator. (Take it out of the refrigerator 30 minutes before cooking to let it come to room temperature).
- Spray with cooking spray a large nonstick skillet.
- Over medium high heat, cook the turkey breasts 3 minutes on each side. Don't overcrowd the pan. It's better to do this in two batches to avoid the meat losing its juices.
- Remove the turkey breasts from the pan and let them rest on a cutting board.
- For the wraps, cut the breast pieces crosswise into thick slices.