8 ounce container ricotta
1 bunch cilantro
1 TBSP oil (olive or vegetable)
1 Poblano pepper (or use a green bell pepper for less heat)
1 bag frozen spinach
1 TBSP Spice by Rachel Sweet WARM CHILI MIX
8 ounces green salsa (mild or medium)
8 wheat tortillas
In a small bowl, add the contents of the container of ricotta. Wash the cilantro in a colander and then lay the bunch on a cutting board. Cut off the bottom stems and mince the leaves. Add the cilantro to the ricotta and stir to mix well. Set aside.
Wash the onion and pepper. Cut the onion in half and then slice into half rings. Cut the pepper in the same way (julienned). Add the oil to a large frying pan and heat to medium. Add the sliced onion and pepper and cook 5 minutes. Add the tablespoon of WARM CHILI MIX and the green salsa and mix. Add the contents of the bag of frozen spinach and cook an additional 5 minutes. Shut off the heat and set the cooked vegetables aside.
Place a tortilla on a plate and put some of the onion and pepper mixture onto it. Top with a dollop of the cilantro ricotta and roll up into a wrap.