I have been making these Spinach Tortilla Wraps for quick lunches or meetings with friends and children for many years. Homemade tortillas and even more vegetables one like these Spinach Tortilla Wrap have a much richer flavor than purchased tortillas. I recommend doing it. They are also a great project to do with kids.
You can also play with the colors of the fillings to make them very attractive. This recipe originally appeared in BLOGI magazine. Lorena took the beautiful photo; she is behind the Cravings Journal blog. And the tortillas for the picture are prepared by my friend Kane.
You may also be interested in the recipe: Mexican flour tortillas.
Spinach Tortilla Wraps
For the 8 tortillas
Ingredients:
- 3 cups of whole-wheat or all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon salt
- 225 grams of fresh spinach or defrosted well squeezed
- ¼ cup of olive oil
- 2/3 cup of warm water
For wraps:
- Turkey ham (pork ham, roasted chicken or pastrami)
- Cream cheese
- Grated carrot (can also be cucumbers, pickles)
- Mayonnaise (optional), if not use Cream cheese
Preparation:
- Put the flour, baking powder, salt and spinach in the food processor. Process for 30 seconds. With the food processor on, add oil and water. It will form a soft dough. If necessary add more water one tablespoon at a time.
- Put in a bowl, cover with plastic and let stand in the refrigerator for 30 minutes.
- Divide the dough into eight portions. On the floured board, knead and roll until you get tortillas 3 mm thick.
- Cook the tortillas in a lightly oiled pan over medium heat, 2 to 3 minutes per side.
- They should not be toasted, adjust the fire as necessary. Leave to cool.
- Spread the tortillas with cream cheese, add grated carrot, turkey ham, and lettuce. Roll and secure with toothpicks or wrap in waxed paper. Keep cold until serving.
These Quick Hamburger Buns are delicious enough to eat them with butter or to use them for a superb homemade burger. In our family, they are mostly destined to be 
Add 5 cups of flour, mixing with your hand or the paddle attachment until you get a moist dough; it will look like this:
Now add 1/2 cup flour or a little more until it forms a sticky dough, that begins to separate from the walls of the bowl, it will look like in the photo:
Knead for 5 minutes with the hook attachment or 10 minutes by hand. Stop kneading when if burying a lightly
Preheat the oven to 350F or 180C.
Gently flattened the dough to form a rectangle and cut into equal 16 parts.
Form the buns by passing the dough through a hole formed with your thumb and forefinger.
Closing the fingers as the dough pass.
Finish by pressing the dough in the center.
Place each bun on a greased baking sheet or covered with of parchment paper, leaving room for them to rise again.
Living in Houston has allowed me to make friends from many countries and recently we have met several Venezuelans. I love their food, especially the arepas. What a delicious thing to eat, a simple arepa with butter, or if it’s lunch or dinner time these Domino Arepas with black beans and fresh cheese are amazing.
Practice helps a lot with arepas, so do not be disappointed if the first time they are not perfect. To fill them I made a Venezuelan-style Black Beans stew; my friends from Caracas say they enjoy them like this. A unique twist in this stew, you add brown sugar or Panela to the beans, which gives them a pleasant sweetness. And with the Queso Fresco, you get the traditional black and white domino effect. Last year at a party at home, we set up an arepa bar, with three fillings to choose from. It was an excellent solution, and people loved it.
Every year, between September 15th and October 15th, we celebrate Hispanic Heritage Month. Since my daughters started school, it has been an opportunity to talk about our roots and culture, celebrate with our friends, always around food, and this year we are having a sandwich Fiesta, inspired by some of our traditional cuisines and flavors.
Even among us, we were surprised when we started sharing our classic meals. I hadn’t forgotten when I served a traditional 
I’d been meaning to make Arepas with queso fresco at home for a long time. Maybe some of you may remember that our house had to undergo a lot of repairs after the flooding. After we move back in, we had a party to thank our friends for all their help while we were homeless.
I used the yellow version of the flour for Arepas, but the white flour is more widely used. Any of them is OK.
In Chile, we eat very tasty hot dogs with sauerkraut, mayonnaise, avocado, and tomato, among many other toppings. But I had never eaten hotdogs with beans, so when I saw that variation in Texas I was intrigued.
