Creamy ricotta, spinach, and herbs rolled in soft tortillas, sliced into pinwheels for a light appetizer.
# What You'll Need:
→ Dairy
01 - 1 cup ricotta cheese
02 - 1/4 cup grated Parmesan cheese
→ Vegetables & Greens
03 - 2 cups baby spinach, finely chopped
04 - 1 small red bell pepper, finely diced
05 - 2 green onions, thinly sliced
→ Wraps
06 - 4 large flour tortillas (10-inch diameter)
→ Seasonings
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried oregano
09 - Salt and pepper, to taste
→ Optional Add-ins
10 - 1/4 cup chopped sun-dried tomatoes
11 - 2 tablespoons fresh basil, chopped
# How to Make It:
01 - In a medium mixing bowl, blend ricotta cheese, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper until smooth and well combined.
02 - Add chopped baby spinach, diced red bell pepper, sliced green onions, and optional sun-dried tomatoes or basil if desired. Mix thoroughly to ensure an even distribution.
03 - Place one tortilla on a clean cutting board. Evenly spread one-fourth of the ricotta-spinach mixture over the surface, keeping a 1/2-inch border uncoated.
04 - Firmly roll the tortilla into a log starting from one edge. Transfer to a plate.
05 - Repeat spreading and rolling with remaining tortillas and mixture.
06 - Wrap each rolled tortilla with plastic wrap and refrigerate for 30 minutes to set and facilitate clean slicing (optional but recommended).
07 - Unwrap and cut each roll crosswise into 1-inch thick pinwheels using a sharp chef's knife. Arrange the pinwheels onto a serving platter.
08 - Present chilled or at room temperature as a light lunch or appetizer.
