Tapenade and tomato wrap

kaytlyn kinney


flat belly diet


☆☆☆☆☆ 0 votes

5 Min
Stove Top


  • 1
    whole grain torilla
  • 2 Tbsp
    part-skim ricotta cheese
  • 1 Tbsp
  • 1/4 tsp
    dried oregano
  • 1 small
    tomato,thinly sliced
  • 1/4 c
    silvered baby spinach leaves

How to Make Tapenade and tomato wrap


  1. Warm the tortilla in a dry skillet over medium-high heat for about one minute
  2. Transfer the tortilla to a work surface. Spread with ricotta and swirl with the tapenade. sprinkle oregano. Arrange the tomato slices evenly and top with spinach
  3. Fold the right and left sides of the tortilla so that they cover the very edges of the filling. Then fold the bottom over and roll up burrito style.

Printable Recipe Card

About Tapenade and tomato wrap

Course/Dish: Other Breads
Main Ingredient: Vegetable
Regional Style: American

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