Phase Two Low-Carb Spinach Taco Wraps

Phase Two Low-Carb Spinach Taco Wraps


  • 4 oz / 2/3 cup fresh spinach leaves (100 g) 
  • 4 cups boiling water
  • 2 eggs
  • 4 tablespoon  ground almonds or flaxseed
  • 1/2 cup grated cheese (Parmesan or mozzarella) 


  1. Preheat oven to 390 F (200 C).

  2. Place the fresh spinach leaves into a  large mixing bowl.

  3. Cover the spinach leaves with 4 cups of boiling water. Cover. Set aside 2 minutes.

  4. In another bowl add ice cubes, about 1 cup.
  5. Using tongs remove the cooked spinach leaves from the mixing bowl and place them into the bowl filled with ice cubes. Stir the leaves into the ice cubes for few seconds to cool down.

  6. Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach ‘ball.’

  7. Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.
  8. Finely chopped the cooked spinach on a chopping board.
  9. Place them into a large mixing bowl and combine with grated cheese, eggs and almond meal until it forms a sort of batter.

  10. Scoop out the batter onto a baking tray covered with parchment paper. I used a mechanical ice cream scoop maker and I split the batter into 4 taco shells.

  11. Use your fingers to flatten each scoop of taco batter into a evenly flat thin circle that looks like a taco.

  12. Bake at 390 F (200 C) for 15 minutes or until it is golden and crispy on sides. Depending on oven and thickness of your tacos you may have to reduce to 350 F (180C). Simply watch the color and texture while baking to avoid burning. It is baked when the border are crispy and slightly golden brown.

  13. Cool down on a plate few minutes before eating.

  14. Can be eaten lukewarm or cold with toppings of your choice.
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