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Baby Greens and Goat Cheese Wrap

Baby Greens and Goat Cheese Wrap

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Becca T

These wraps are delicious! Use as much or as little oil and vinegar as you like -- I think it's great with only a small drizzle, but some prefer more. A vinaigrette dressing also works great.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 787 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Lay the tortilla out flat, and arrange the baby greens across the tortilla. Sprinkle the cherry tomatoes, goat cheese, roasted red pepper, and mozzarella cheese evenly across the greens. Drizzle with balsamic vinegar and olive oil.
  2. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the wrap tightly.
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Reviews

Ron
5
7/29/2009

A healthy, flavorful, light dish. Followed the recipe exactly. Did the red peppers, (lightly oiled with olive oil) under the broiler before chopping. Overall, the recipe was very easy to do. Highly recommended!

shasty
2
7/5/2011

This is the first time I've ever had goat cheese and first let me say YUM!! This is a GREAT vegetarian dish (unless you don't do dairy) and you could easily add some steak or chicken to these to bulk them up. Very light and a rather "guilt free" dish as well. I made these with one minor change I used Light Balsamic dressing with EVOO vs. the Balsamic and Olive oil seperate. I made them for a 4th of July party about 3 hours ahead of time and they turned out great (next day not near as good)! I didn't make my own peppers (they were costly fresh) but the jarred were great. I do recommend having toothpicks on hand though ~ helps keep them together.

susiekew
0
6/2/2014

I used baby spinach instead of baby mixed greens, because that was what I had. I'm not sure the roasted peppers added much to the wrap. Thanks!