Oat & spinach wraps

Oat & spinach wraps

Using oats and a small amount of spinach gives these wraps an incredible colour and is a great way to use up leftovers. Elly Curshen's recipe enables you to make a batch and freeze them. Place a piece of greaseproof paper in between each wrap to stop them from sticking and freeze flat. 

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VegetarianHealthySource of fibre
  • Makes4 wraps
  • CourseAccompaniment
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 100g Essential Porridge Oats
  • 30g spinach (or use a spinach, rocket and watercress mix)
  • 1 Essential Free Range White Egg
  • ½ tsp sea salt flakes


  1. Put the porridge, spinach and egg in a blender with 200ml water and the salt, then blitz until smooth – the consistency of double cream.

  2. Heat a large, nonstick frying pan or crepe pan over a low-medium heat. If you make it too hot the wraps will start to set before you can spread the mixture out evenly.

  3. Pour about 4 tbsp of the mixture into the centre of a warm pan and, using the back of a spoon, immediately and quickly (picture the French crepe stall technique) spread the batter out in a circle, as thin as possible. Aim for 1mm.

  4. Leave undisturbed until the bottom is dry – this will take 3-4 minutes. Just like when cooking a piece of fish, the wrap will come away from the pan easily when ready. Don’t force it or try to peel it off the pan until the edges and bottom are fully dried out.

  5. Once the wrap is ready, carefully peel it away from the pan and flip over. Cook until the second side is also dried out (about 1 minute). Flip and cook for 30 seconds more each side.

  6. Fold a clean tea towel in quarters and slip the wrap in the middle. The steam will create pliable wraps that won't break when folded.

  7. Repeat until all the batter is used. If you find the mix thickens while resting, add 1 tbsp water and re-blend. Slip each cooked wrap into the folded tea towel, cool, then fill.

Cook’s tip

More leftover ideas with oats

1. Make an almond & oat crumble mix to keep in the freezer, ready for use with seasonal or canned fruit. Swap a couple of tbsp of the flour in your usual crumble recipe with oats and chopped flaked almonds. Spoon into freezerproof bags, flatten to squeeze out any air, then freeze for up to 3 months. Use the crumble mix straight from the freezer.

2. Make an oat, parmesan & dill crumb. Whizz oats to a crumb with some parmesan and chopped dill. Use to coat fish cakes instead of breadcrumbs. Especially good with smoked mackerel fish cakes.

3. Try a simple fruit & oat smoothie for breakfast. A great combo is to whizz a glass of milk, a small handful of oats, some strawberries and a frozen banana.


Typical values per item when made using specific products in recipe


481kJ/ 114kcals



Saturated Fat












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