The Spinach, Sun-Dried Tomato & Ricotta Wrap is a simple yet flavorful vegetarian dish that combines creamy ricotta cheese, tender baby spinach, and the bold sweetness of sun-dried tomatoes. Wrapped in a soft tortilla and seasoned with olive oil and garlic, this no-cook meal is ideal for busy days, portable lunches, or a refreshing dinner. With just a few ingredients and minimal preparation, it delivers both convenience and nourishment.
Why You’ll Love This Recipe
- Ready in under 10 minutes
- No cooking required
- Rich in protein and fiber
- Balanced blend of creamy, savory, and tangy flavors
- Easily portable for picnics, lunchboxes, or travel
- Vegetarian-friendly and adaptable
- Great way to use pantry staples
- Can be made ahead and stored
- Light but satisfying
- Pairs well with soups or salads for a complete meal
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Large flour tortilla or wrap
Ricotta cheese
Crumbled feta cheese (optional)
Baby spinach leaves
Sun-dried tomatoes (oil-packed or rehydrated)
Extra virgin olive oil
Garlic powder
Salt and pepper
directions
- Lay the tortilla flat on a clean cutting board or work surface.
- In a small bowl, combine ricotta cheese with olive oil, garlic powder, salt, and pepper. Mix until smooth and well seasoned.
- Spread the ricotta mixture evenly across the tortilla, leaving a small border around the edges.
- Layer fresh baby spinach evenly over the ricotta.
- Scatter sun-dried tomatoes on top of the spinach.
- Sprinkle with crumbled feta cheese, if using.
- Carefully roll the tortilla tightly into a wrap, tucking in the ends if desired.
- Slice in half diagonally and serve immediately, or wrap in foil or parchment paper for storage.
Servings and timing
Servings: 1 large wrap (can be cut into 2 portions)
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes
Variations
- Add Protein: Include grilled chicken, turkey slices, or chickpeas for extra protein.
- Spicy Kick: Add a few chili flakes or sliced jalapeños for heat.
- Greens Swap: Use arugula or mixed greens in place of spinach.
- Vegan Version: Substitute with a plant-based ricotta and omit the feta.
- Pesto Drizzle: Add a spoonful of pesto for extra flavor depth.
- Gluten-Free Option: Use a gluten-free tortilla wrap.
storage/reheating
Wraps can be stored in an airtight container or wrapped in foil for up to 24 hours in the refrigerator. They are best enjoyed cold or at room temperature. Reheating is not necessary and may affect the texture of the ricotta and greens.
FAQs
Can I make this wrap the night before?
Yes, it stores well in the refrigerator for up to 24 hours. Wrap tightly in foil or parchment to keep it fresh.
Are oil-packed or dry sun-dried tomatoes better?
Oil-packed sun-dried tomatoes offer more flavor and a softer texture, but rehydrated dry tomatoes can be used if preferred.
Can I substitute the ricotta cheese?
Yes, cream cheese, goat cheese, or hummus can be used as a substitute.
Is this wrap suitable for kids?
Yes, it’s mild, creamy, and easy to eat, making it a good choice for lunchboxes.
How do I keep the wrap from getting soggy?
Use dry spinach and pat sun-dried tomatoes dry if they are oil-packed. Wrap tightly to prevent moisture buildup.
Can I add more vegetables?
Absolutely. Cucumbers, shredded carrots, or roasted peppers would pair well.
What type of tortilla works best?
A large flour tortilla is easiest to roll, but you can also use spinach or whole wheat wraps for added nutrition.
Is this recipe freezer-friendly?
No, freezing is not recommended as the texture of ricotta and spinach may change when thawed.
How can I make this wrap more filling?
Add quinoa, grilled vegetables, or protein (like tofu or chicken) for a heartier meal.
What sides go well with this wrap?
Serve with a side salad, soup, or a small portion of chips or fresh fruit.
Conclusion
The Spinach, Sun-Dried Tomato & Ricotta Wrap is a convenient, flavorful, and versatile meal that suits a range of dietary preferences. With minimal ingredients and no cooking required, it’s perfect for quick lunches, healthy snacks, or light dinners. This wrap delivers creamy texture, fresh greens, and a pop of Mediterranean flavor in every bite.
Print
Spinach, Sun-Dried Tomato & Ricotta Wrap
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 wrap 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A quick and satisfying vegetarian wrap made with creamy ricotta, fresh spinach, and sweet sun-dried tomatoes, all rolled in a soft tortilla. Great for lunches, picnics, or a light no-cook dinner.
Ingredients
- 1 large flour tortilla or wrap
- 1/2 cup ricotta cheese
- 1/4 cup crumbled feta cheese (optional)
- 1/2 cup baby spinach leaves
- 1/4 cup sun-dried tomatoes (oil-packed or rehydrated)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Lay the tortilla flat on a clean surface.
- In a small bowl, mix ricotta with olive oil, garlic powder, salt, and pepper.
- Spread the ricotta mixture evenly over the tortilla.
- Layer on baby spinach and distribute sun-dried tomatoes evenly.
- Sprinkle with crumbled feta, if using.
- Roll the tortilla tightly into a wrap, then slice in half at a diagonal.
- Serve immediately or wrap in foil for lunch on-the-go.
Notes
- Use whole wheat or spinach tortillas for added nutrition.
- Can be made ahead and stored in the fridge for up to 1 day.
- Add grilled chicken or tofu for extra protein if desired.
- Pat dry sun-dried tomatoes if using oil-packed to avoid sogginess.
Nutrition
- Serving Size: 1 wrap
- Calories: 330
- Sugar: 3g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Your email address will not be published. Required fields are marked *