Ingredients
Units
Scale
- gluten-free wraps
- 1 medium eggplant, sliced
- 1–2 tbsps olive oil
- salt + pepper, to taste
- grape tomatoes, halved
- spinach
- raisins
- walnuts, (I used California Walnuts)
- fresh basil leaves
- walnut ricotta, (recipe below)
Walnut Ricotta
- 1.5 cups walnuts, (I used California Walnuts)
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4–1/2 cup almond milk/water
Instructions
- Preheat your oven to 475 degrees
- Nexy, make your walnut ricotta. I boil my walnuts to soften them, but this isnt necessary. Blend all walnut ricotta ingredients together until smooth
- **NOTE: if you don’t boil your walnuts, your ricotta may be a little chunkier
- Next, slice your eggplant into strips and place on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and roast in the oven for about 15-20 minutes
- Slice your tomatoes in half
- When the eggplant is done roasting, assemble your wraps by spreading some walnut ricotta on your wrap, then adding spinach, eggplant, tomatoes, raisins, walnuts, and a few leaves of basil
- Store any leftover walnut ricotta in the fridge and enjoy on toast, with crackers, or fresh veggies!
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 4 wraps