Tuesday, August 12, 2008

Fresh from the Fridge

It's summer, complete with hot and (often) humid weather, extra sunshine, and an overabundance of sweat. That means that many of us are loathe to turn to our ovens and stove tops for warm meals. I'm not one of these, actually -- I just made miniature pizzas in our oven last night. But I do enjoy a light and simple lunch that requires little to no actual "cooking" in the sense of heat being required.

Check out this wrap, for instance. Using part-skim or fat-free cheeses makes this healthy for the heart/cholesterol/waistline, and it's both tasty and low on the effort. What more could a girl ask for in these lazy days of the season? Serve it cold or broiled in your toaster oven, with a fresh salad and some seasonal fruit on the side.

Roasted Reds 'n' Ricotta Wrap

1 tortilla (I used whole wheat)
1/4 cup fat-free ricotta cheese
1/4 cup fat-free shredded mozzarella cheese
sliced roasted red bell pepper (use as much as you feel like)
1 T balsamic vinegar, or more as needed
1/8 cup fresh sprouts (I recommend a sweet variety, like alfalfa)

Spread the ricotta cheese evenly over the open tortilla. Drizzle a little balsamic vinegar over the cheese, pressing it into the cheese with the back of a spoon. Layer the roasted bell pepper slices, then top with mozzarella. Broil in a toaster oven until the shredded cheese is melted and the edges of the tortilla just begin to brown. Remove, and add some sprouts down the center of the tortilla over the cheeses and peppers. Drizzle some more balsamic over the sprouts, then carefully wrap the sides of the tortilla around the fillings. Secure with a toothpick if desired, and enjoy!

Makes 1 serving.


  1. Summer is the time for easy recipes, isn't it? This one looks great!


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