Roasted Vegetable Herbed Ricotta Lavash Flatbread Wrap
A delicious healthy recipe that is going to make your weekday meals even better and with so much flavor. A lavash flatbread with spicy herbed ricotta spread all over. Top that with some delicious salad leaves and roasted vegetables. The herbed ricotta really takes it to another level that you can’t even imagine. You can add any vegetables you want, I used- sweet potatoes, portobello mushrooms, broccoli, onions, and peppers. You can use a lavash flatbread or any wrap or even make it as a quesadilla, it's amazing anyway. This wrap is delicious cold or even warmed up and grilled. This is a great recipe for meal prep, you can make the ricotta base and roast the veggies from before.
Happy Cooking!
Servings: 3-4 wraps
Prep Time: 20-25 mins
Cooking Time: 1 hour
Total Time: 1-2 hours
Ingredients:
Herbed ricotta:
1/2 cup Ricotta cheese
1.5 tbsp sour cream
1 tbsp Mayonnaise
1/4 cup fresh flat Italian Parsley
2-3 tbsp fresh Basil
1 Serrano pepper or 1/2 green chili
1/4 tsp Pepper
1/2 tsp salt
1/2 tsp Honey
Vegetables:
1 medium head Broccoli
1/2 cup about 1/4 sweet potato
1 large portobello mushroom
4-5 cloves garlic
1/2 bell pepper
1/2 red onion
1-3 tsp Salt
1/2 tsp Pepper
1 tsp Chili flakes
1 tbsp olive oil divided
Assemble:
About 1 cup of Salad leaves- I used arugula spinach mix
3-4 Lavash flatbreads/wraps
Directions:
Herbed ricotta- in a food blender mix parsley, basil, Serrano pepper with 1-2 tbsp water till smooth. Whisk it with sour cream, mayonnaise, honey, salt and pepper.
Gently fold it with the ricotta and then whisk to remove any lumps. Let it chill for 1-2 hours.
Preheat oven to 425 F.
Cut vegetables to the desired size. I like cutting it in thin strips or small pieces so it cooks more easily in the oven.
Segregate vegetables based on cooking time. I kept broccoli, sweet potatoes and portobello mushrooms together. I kept bell peppers, onions and garlic together.
Line two baking trays. On one keep the vegetables that take longer to cook and on one the vegetables that take less time to cook.
Sprinkle each tray with salt, pepper and chili flakes as per taste. Toss about 1/2 tbsp of olive oil on each tray of vegetables.
Cook it in the oven. I roasted the broccoli, potato and mushrooms for about 16-20 mins tossing it midway. I roasted the peppers, onions and garlic for 12-15 mins tossing it midway.
Mix the vegetables together.
Assemble: On a lavash flatbread/tortilla spread out some herbed ricotta leaving 1 inch from the edges. Spread salad leaves 3/4th of the length and top with roasted vegetables.
Tightly roll it into a wrap. Slice in half and serve.
Notes/Tips:
Add some shredded cheese in if you like but you don’t really need it. The ricotta helps give it that cheesy creamy taste.
Cooking the vegetables at different times helps prevent any vegetables from getting overcooked and mushy.
You can make this wrap and keep in the fridge for a day.
This ricotta is amazing as a dip as well and baked on toast so if you have any leftover it wont go to waste. I have a fun recipe coming up with it.
