Spinach & Ricotta Quesadilla
Spinach and Ricotta Quesadilla
A Sunday treat! Made with mini tortillas to help with portion size.
Servings: 1 bariatric serve
Calories: 118kcal
Ingredients
- 1 handful baby spinach leaves
- ¼ tsp lemon zest
- 1 tbs ricotta
- 1 tbs hummus
- ½ tbs grated parmesan
- ½ roma tomato thinly sliced
- 1 mini tortilla
Instructions
- Place the spinach in a heat-proof bowl and pour over boiling water. Leave it for a minute, and then drain, squeezing out the water.
- Add the lemon rind, ricotta, parmesan and some salt & pepper to the spinach. Mix it well.
- Spread the mixture over the base of 2 wraps. Top with tomato slices & the remaining wraps.
- Spray a little olive oil in a large non-stick frying pan and cook the quesadilla over medium heat for about 4 minutes each side.
- Slice into quarters and serve.
Notes
- To freeze your left-over tortillas just stack them with a sheet of waxed paper between each one and then put the stack into a Ziploc bag and store in the freezer for up to 2 months.
- If you're feeding others, 2-3 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
