Keto Spinach Tortilla Rolls Recipe

About this recipe

These keto-friendly spinach tortilla rolls are a quick and satisfying dinner option for solution seekers. Packed with creamy spinach filling and wrapped in low-carb tortillas, they are perfect for a no-bake meal.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• 395G Heinz Mayonnaise 395g
• - Longley Farm Freshly Soured Cream
• 130G Najma Premium Turkey Rashers
• 395G D'Aucy Chopped Spinach
• 4 pcs Mission Carb Balance Tortilla Wraps

Instructions

1. 1. Cook 130 g turkey bacon in a dry non-stick skillet over medium heat for 5-7 minutes until crisp. Let it cool, then crumble it (about 1/2 cup).
2. 2. Defrost 2 cups of chopped spinach and squeeze out all excess moisture using a clean kitchen towel or paper towels.
3. 3. In a mixing bowl, combine the spinach, 1 cup of mayonnaise, 1 cup of sour cream, 6 finely chopped green onions, and the crumbled turkey bacon. Mix until well combined.
4. 4. Lay out 6 low-carb tortillas on a clean surface. Spread a thin, even layer of the spinach mixture over each tortilla, leaving a small border around the edges.
5. 5. Roll each tortilla tightly into a log, jelly roll style, and place the rolls seam-side down in an airtight container.
6. 6. Refrigerate the rolls for at least 2 hours or overnight to allow the flavors to meld and the rolls to firm up.
7. 7. Slice each roll into 1/2-inch thick pieces using a sharp knife. Arrange the slices on a serving platter and serve.

How to make Keto Spinach Tortilla Rolls

1. Prepare the spinach. Defrost 2 cups of chopped spinach and squeeze out all of the excess moisture using a clean kitchen towel or paper towels.
2. Mix the filling. Combine the spinach with 1 cup mayonnaise, 1 cup sour cream, 6 finely chopped green onions and 1/2 cup crumbled cooked turkey bacon until well mixed.
3. Roll the tortillas. Spread a thin layer of filling over 6 low-carb flour tortillas leaving a small border, then roll each into a tight log and wrap it in plastic wrap.
4. Chill and slice. Refrigerate the wrapped rolls for at least 2 hours or overnight to firm up, then unwrap and slice each one into 1/2-inch thick pieces to serve.

Frequently asked questions

Why is it important to squeeze out excess moisture from the spinach?

Removing excess moisture from the spinach ensures that the filling has a firm texture and doesn't make the tortillas soggy. If the spinach isn't properly dried, it can dilute the flavors and compromise the structure of the rolls.

What’s the best way to ensure the tortillas roll tightly without breaking?

To prevent the tortillas from cracking, ensure they are fresh and at room temperature before rolling. If they feel stiff, you can warm them slightly in a dry pan or microwave to make them more pliable.

How long can these rolls be stored in the fridge, and can they be frozen?

These rolls can be stored in the fridge for up to 3 days, tightly wrapped in plastic wrap to maintain freshness. Freezing is not recommended as the sour cream and mayonnaise-based filling may separate upon thawing, affecting the texture.

What’s the best way to slice the rolls without squishing them?

Use a very sharp knife and make clean, decisive cuts to avoid squishing the rolls. Refrigerating the rolls for at least 2 hours or overnight helps them firm up, making slicing easier and cleaner.