This post first appeared on our sister site, I AM A HEALER.
Seriously this recipe for a vegan banana ricotta wrap is amazing! It’s so easy to make you can be eating in 10 minutes or less, and it’s a crowd pleaser to boot!
During these weird winter/ spring months, some of us are enjoying beautiful weather already (hi from LA!) while some of us are still toughing out some snow and legit winter gloom. This recipe is perfect for when you want a fruity fix—like an açaí bowl—but the idea of an açaí bowl has you shivering your gorgeous ass back to bed. OR, when you’re craving crêpes but like literally don’t have the time to make crêpes.
This vegan banana ricotta wrap recipe uses Lavash bread. Lavash is a soft flatbread originating in Armenia. It adds great versatility to recipes and is high in fiber. You could easily substitute a tortilla or even a pita if you don’t have access to Lavash.
This recipe for a vegan banana ricotta wrap can also be made vegetarian! To make it vegetarian simply purchase a regular, low-fat ricotta cheese. The only other substitution would be to use honey if you prefer that over agave.
Vegan Banana Ricotta WrapPrint Recipe
- 3-4 oz. of Vegan or regular Ricotta Cheese
- 1 medium banana sliced (pro-tip: use peaches if you aren't a banana fan)
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 slice Lavash bread
- optional: orange rounds
- 1 tbsp. agave/honey to drizzle
- optional: sliced strawberries
- optional: blueberries
Heat up your panini/ sandwich press or skillet (you can cook this like a quesadilla on stove-top if you don't have a press).
Mix the spices in with your ricotta well.
Spread the ricotta over almost 1/2 of your lavash, don't be too heavy near the edge.
Cover the ricotta mixture with your sliced banana
Roll up or fold, whichever is your preference. I like the wrap for the sandwich press.
Press for 3 minutes or until it's a golden brown and the ricotta has become a bit softer
Cut into 3 or 4 pieces, drizzle with agave, garnish, and serve.