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
Units
Scale
- 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
