ricotta veggie wraps

These wraps make for a nice light meal - with or without meat.  The original recipe doesn't have meat in it, but chicken is a good addition.  Sometimes I make them with meat and sometimes I don't, just depends on my mood and how much time I have!

veggie ricotta wraps

Ingredients:

Sauce:

1/3 c. sour cream or plain yogurt (if using plain yogurt add in 1/2 tsp. or more of sugar)

1/4 c. finely chopped chives

3 T milk

2 tsp. fresh lemon juice

2 tsp. basil pesto (optional)

1/4 tsp salt

pepper to taste

Filling:

2 c. chopped zucchini

1 1/4 c. chopped green beans (into ~1/2" pieces)

1 c. corn 

1 c. part-skim ricotta cheese

1/2 c. shredded mozzarella cheese

1/4 c. finely chopped chives

1/2 tsp. garlic salt

pepper to taste

+ shredded or cubed cooked chicken (optional)

4-6 whole wheat tortillas

Instructions:

Stir together sauce ingredients until smooth and set aside.

Saute zucchini, grean beans in 1 T. olive oil on medium heat for 3-5 minutes, then add in corn and cook another 2-3 minutes or until veggies are tender crisp.  Reduce heat to low and stir in chicken (if using) ricotta, mozzarella, chives, salt, and pepper.  Cook until cheese is melted, 1-2 more minutes.  You might have to use a little extra ricotta if using chicken, just make sure veggies and chicken are coated with cheese.

Fill warmed tortillas with veggie mixture, roll up, and serve with sauce on the top.  Sprinkle with more chives if desired.  It's good served with a little side salad to help lighten up the cheese.