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Spinach & ricotta rolls
Spinach & ricotta rolls
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Spinach and ricotta-filled tortilla wraps: a delicious and nutritious meat-free lunch option.
Ingredients:
  • 4 soft corn tortillas (MexiCasa brand)
  • 20g (1 tbsp) butter
  • 1 medium brown onion, finely chopped
  • 2 bunches English spinach, ends trimmed, washed, shredded
  • 1.25 gm ground nutmeg
  • 1 bunch rocket, ends trimmed, washed, dried, torn
  • 1 medium red capsicum, quartered, deseeded, cut into thin strips
  • 125.00 ml chopped fresh continental parsley
  • Salt & ground black pepper, to taste
  • 350g fresh ricotta, broken up
  • 20g (1/4 cup) finely grated Parmesan
Instructions:
  • Preheat the oven to 180°C (160°C fan-forced) and tightly wrap the tortillas in foil.
  • In a large saucepan, melt the butter over medium heat. Cook the onion covered for 7-8 minutes until very soft, stirring occasionally. Increase heat to high, add spinach and nutmeg, and cook for 3-4 minutes, tossing constantly until spinach wilts.
  • Combine rocket, capsicum, parsley, olive oil, salt, and pepper in a bowl and toss to mix well. Heat tortillas in the preheated oven for 5-7 minutes until warmed through.
  • Take the spinach mixture off the heat, mix in the ricotta and Parmesan, season, and stir well. Spread it over the warm tortillas, roll them up, and cut diagonally in half. Enjoy with a side of rocket and capsicum salad.

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