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 RICOTTA RECIPE:
Modified from Thug Kitchen
– ¼ cup sunflower seeds (raw, hulled), pine nuts or cashews (use whichever)
– 1 block (14oz) extra-firm tofu
– 1 tbsp olive oil (I use light olive oil for lightness in flavor)
– ½ tsp lemon zest
– 1 tbsp lemon juice
– A pinch of ground nutmeg (don’t use the nutmeg if you want a versatile ricotta base to use in other recipes, like lasagna or something)
– ¼ tsp salt
– 0-3 garlic cloves (I’d use 1/2 of 1 if you’re exclusively using the ricotta for this recipe)
– ¼ cup nutritional yeast
– For a bigger protein punch, consider adding some flavorless protein powder. If you go this route, save a little bit of the tofu juice or add a tbsp. of water.
1.) Drain tofu and set aside. I usually set it on some paper towels with a book on top to speed up the draining cuz I have zero patience.
2.) Blend or food process your nuts and garlic cloves until they’re pretty broken up or almost a paste
3.) Add the tofu to the mixer/blender/processor and blend until smooth.
4.) Transfer to a bowl and add the EVOO, lemon zest, lemon juice, salt, and nutmeg (if you nastay). Mix thoroughly.
5.) Stir in the nutritional yeast until smooth.
Bam! You’re like a straight up vegan chef at this point.
VEGAN BANANA RICOTTA WRAP RECIPE:
3-4 oz. of 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 (if you didn’t add it to your ricotta and only IF you like nutmeg, duh)
1 slice Lavash bread
optional: orange rounds
1 tbsp. agave/honey to drizzle
optional: sliced strawberries
VEGAN BANANA RICOTTA WRAP
1.) 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).
2.) Mix the spices in with your ricotta well.
3.) Spread the ricotta over almost 1/2 of your lavash, don’t be too heavy near the edge.
4.) Cover the ricotta mixture with your sliced banana
5.) Roll up or fold, whichever is your preference. I like the wrap for the sandwich press.
6.) Press for 3 minutes or until it’s a golden brown and the ricotta has become a bit softer
7.) Cut into 3 or 4 pieces, drizzle with agave, garnish, and serve.