Staying creative with meals can be a challenge, allowing us to easily fall into the same routine – I’m very guilty of this! This wrap is easy and uses items you probably already have in your refrigerator.
The cub loves sour foods, i.e., lemon, vinegar, etc. So when thinking of something that would fit her palate, we decided to make a sweet and sour tasting wrap! The perfect balance in flavor and nutrition.
The cub began by helping Grandma DiDi cut up the strawberries.
Next up, Grandma DiDi made the ricotta spread. She used regular ricotta cheese and added honey .
The cub loves lemon, so we zested a lemon and added it to the ricotta spread to create a light balance that was slightly sweet with the zesty brightness of the citrus.
The cub must try it to make sure it’s just right! She approves!
Grandma DiDi grabs a lavash wrap and spreads the ricotta on one side.
Next, the cub layers spinach leaves on the ricotta.
On go the strawberries!
Strawberries go really well with a balsamic dressing so we added that to give it a bit more flavor. The cub helps drip it on the strawberries. It’s almost time to eat!
Such fun watching it roll up. Some of the ingredients fell out the side and the cub helped push them back in as Grandma DiDi rolled it up.
Dig in! A perfectly balanced snack or lunch that is sure to satisfy your sweet and sour cravings!
Spinach Strawberry Wrap
Ingredients for 2 wraps
- 1 12 x 9 whole wheat Lavash cut in half
- Handful of spinach/or arugula
- 1/2 cup strawberries, sliced
- 1/2 cup ricotta cheese
- 1 tsp lemon zest or to taste
- 1 tsp honey or to taste
- 1 tsp balsamic vinegar
- 2 tsp olive oil
- Salt and pepper to taste
- Cut the lavash in half, crosswise.
- Mix the ricotta cheese with honey and lemon zest and set aside. Wash the strawberries and slice.
- Make dressing by mixing vinegar, oil and salt and pepper.
- To assemble, spread half of the ricotta on top half of the lavash as well as the one inch portion on other end to create a glue when you roll it into a wrap.
- Cover the ricotta with a thin layer of spinach.
- Cover the spinach with a thin layer of strawberries.
- Drizzle with as much balsamic dressing as you would like and roll up.
- Cut in half at an angle or into two inch rings.
- Remaining dressing can be used for dipping on the side.