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Spinach and Ricotta Quesadilla

A Sunday treat! Made with mini tortillas to help with portion size.
Total Time5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Vegetarian
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. 

Nutrition

Calories: 118kcal | Carbohydrates: 13g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 232mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3138IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 2mg