Spinach and Ricotta Wraps Recipe
★Ingredients
Tortillas or wraps: 4 large
Fresh spinach: 4 cups, washed and roughly chopped
Garlic: 2 cloves, minced
Olive oil: 1 tablespoon
Ricotta cheese: 1 cup
Onion: 1 small, finely chopped
Salt and pepper: To taste
Nutmeg: A pinch (optional)
Lemon zest: 1 teaspoon (optional)
Parmesan cheese: 1/4 cup, grated
Sun-dried tomatoes: 1/4 cup, finely chopped (optional)
Rice balls with cheese and pepperoni
★Instructions
- Prepare the spinach:
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Remove from heat and let it cool slightly.
- Prepare the ricotta mixture:
- In a large bowl, combine the ricotta cheese, grated Parmesan cheese, and sun-dried tomatoes (if using).
- Season with salt, pepper, and a pinch of nutmeg.
- Add lemon zest if desired for a fresh, tangy flavor.
- Mix in the cooked spinach mixture until everything is well combined.
- Assemble the wraps:
- Lay out the tortillas or wraps on a clean surface.
- Divide the spinach and ricotta mixture evenly among the wraps, spreading it out in a line down the center of each wrap.
- Fold in the sides of each wrap, then roll them up tightly from one end to the other.
- Serve:
- Serve the wraps immediately or refrigerate them for up to a few hours.
- These wraps can be served cold or at room temperature.
Optional: Toasting the wraps
- If you prefer warm, toasted wraps, you can heat them in a skillet or on a grill pan for a couple of minutes on each side until they are golden brown and crispy.
Enjoy!