Beetroot and Ricotta Wraps |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My lunch yesterday. Ingredients:
1 medium sweet potato |
2 tablespoons ricotta cheese, 5% fat |
1 tablespoon dill |
4 lavash bread, wholemeal |
2 whole beetroots, sliced |
2 green onions |
1 cup baby spinach |
Directions:
1. Slice sweet potato thinly. Place slices on a plate and cover. Place in microwave on High for 5 minutes or until soft.
2. Combine ricotta cheese and dill.
3. Spread a thin layer of ricotta mix on bread. Thin because otherwise the bread will get soggy. Top with sweet potato, beetroot, green onions and spinach leaves.
4. Roll up firmly. I liked presenting them wrapped in a baking sheet held together with balling twine.
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