Prepare the Lemon Ricotta: In a small bowl, combine Ricotta cheese, Lemon zest, Lemon juice, and Salt. Mix well and set aside.
Sauté the Spinach: In a large skillet, sauté Baby spinach with Garlic until wilted. Drain any excess liquid.
Combine Filling Ingredients: In a medium bowl, combine sautéed Spinach, Artichoke hearts, Cream cheese, Parmesan cheese, Heavy cream, Nutmeg, Salt, and Pepper. Mix well.
Warm Tortillas: Warm Spinach tortillas according to package directions.
Assemble Wraps: Spread a thin layer of Lemon Ricotta over each tortilla. Top with the Spinach Artichoke filling and a slice or two of Prosciutto.
Roll and Garnish: Roll up the tortillas tightly. Drizzle with Balsamic glaze before serving.
Ingredients
4
1 cup240 mLWhole milk ricotta cheese
1 tbsp15 mLLemon zest
1 tbsp15 mLLemon juice
1/4 tsp1.25 mLSalt
8 oz227 gFrozen artichoke hearts-thawed and chopped
5 oz142 gBaby spinach
4 oz113 gCream cheese-softened
1/4 cup60 mLParmesan cheese-finely grated
2 tbsp30 mLHeavy cream
2 cloves6 mLGarlic-minced
1/4 tsp1.25 mLNutmeg-ground
SaltTo taste
Black pepperTo taste
8N/ALarge spinach tortillas
4 oz113 gProsciutto-thinly sliced
1 tbsp15 mLBalsamic glaze
Equipment
Small bowl
Large skillet
Medium bowl
Skillet or microwave
Spatula
Instructions
Prepare the Lemon Ricotta: In a small bowl, combine Ricotta cheese, Lemon zest, Lemon juice, and Salt. Mix well and set aside.
Sauté the Spinach: In a large skillet, sauté Baby spinach with Garlic until wilted. Drain any excess liquid.
Combine Filling Ingredients: In a medium bowl, combine sautéed Spinach, Artichoke hearts, Cream cheese, Parmesan cheese, Heavy cream, Nutmeg, Salt, and Pepper. Mix well.
Warm Tortillas: Warm Spinach tortillas according to package directions.
Assemble Wraps: Spread a thin layer of Lemon Ricotta over each tortilla. Top with the Spinach Artichoke filling and a slice or two of Prosciutto.
Roll and Garnish: Roll up the tortillas tightly. Drizzle with Balsamic glaze before serving.
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