Herbed Ricotta and Asparagus Wraps

Tortilla wrapAsparagusTortillaWrap - ingredients

This morning I had a craving for tortilla and ricotta, so I made a homemade asparagus and herbed ricotta wrap. I quickly prepared the dough and while it was resting, I prepared a creamy dill and ricotta spread and some garlicky sautéed asparagus, since it’s its season. Long story short, in about 40 minutes I had 9 gorgeous tortillas (they should have been 8 but math isn’t my strong point, apparently).

Herbed ricotta

Ingredients (for 4 servings):

  • 250g ricotta
  • 1 Tbsp olive oil
  • 2 Tbsp chopped herbs (I used dill + thyme + parsley)
  • ¼ tsp salt

Method: Mix together all the ingredients above until you have a creamy spread.
Ricotta creamHerbed ricotta

Sauteed asparagus:


  • 8 asparagus spears, ends trimmed
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 garlic clove
  • ¼ tsp salt


  1. In a large skillet heat olive oil and butter over medium heat.
  2. Add the asparagus, lower the heat and saute for 5 minutes, until the asparagus is tender.
  3. Using a mortar and pestle cream the garlic and salt.
  4. Remove asparagus from heat, add the garlic paste and toss to cover.

Sautted asparagus

Asparagus & garlicTortilla & asparagus
Place one tortilla on a plate and spread with herbed ricotta cream. Top with sautéed asparagus and any vegetable of your choice (I used cherry tomatoes and bell peppers). Roll up firmly and enjoy!

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