Italian · Lunch
Spinach and Ricotta Wrap
A flour tortilla wrap filled with ricotta cheese folded through sautéed spinach, brightened with garlic, lemon zest, and nutmeg. Finished with toasted pine nuts for crunch and served warm as a light vegetarian lunch.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
475Calories
21.8gProtein
27.9gFat
36.2gCarbs
3.1gSugar
4.9gFiber
621mgSodium
53mgChol
11.2gSat Fat
682mgPotassium
513mgCalcium
3.4mgIron
0.7mcgVitamin B12
18mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
hidden-gems
quick-lunch
low-chol
vegetarian
Instructions
1
Prep
Mince the garlic, grate the parmesan, zest the lemon, pat the spinach dry, and toast the pine nuts 2 minutes in a dry pan until light golden.
2
Sauté
Heat a small skillet over medium heat, add the garlic and cook 30 seconds until pale gold, then add spinach and cook 2 to 3 minutes until wilted.
3
Mix
Transfer the spinach to a bowl, cool 1 minute, then fold in ricotta, parmesan, nutmeg, lemon zest, and lemon juice until streaked and combined.
4
Plate
Warm the tortilla in a dry skillet 15 seconds per side until pliable, spread filling across the lower third, scatter pine nuts over, roll tightly, slice diagonally, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g ricotta cheese
- 6.4 oz180g fresh spinach
- 2 clove2 clove garlic
- 1.4 oz40g parmesan
- 22 flour tortilla, 10-inch (about 2.5 oz / 70g)
- 2 tbsp2 tbsp pine nuts
- 1/4 tsp1/4 tsp ground nutmeg
- 1 tsp1 tsp lemon zest plus a squeeze of lemon juice
