Baby Greens And Goat Cheese Wrap Recipes

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BABY GREENS AND GOAT CHEESE WRAP



Baby Greens and Goat Cheese Wrap image

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.

Provided by Becca T

Categories     World Cuisine Recipes     European     Italian

Time 10m

Yield 1

Number Of Ingredients 8

1 (12 inch) whole wheat tortilla
1 cup mixed baby salad greens
4 cherry tomatoes, chopped
2 tablespoons crumbled goat cheese
2 tablespoons diced roasted red peppers
½ tablespoon shredded mozzarella cheese
balsamic vinegar to taste
olive oil to taste

Steps:

  • 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.
  • Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the wrap tightly.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 74.1 g, Cholesterol 13.4 mg, Fat 11.5 g, Fiber 8 g, Protein 15.4 g, SaturatedFat 4.3 g, Sodium 786.7 mg, Sugar 2.3 g

BABY GREENS WITH WARM GOAT CHEESE



Baby Greens with Warm Goat Cheese image

Categories     Salad     Cheese     Leafy Green     Appetizer     Sauté     Quick & Easy     Goat Cheese     Winter     Healthy     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 10

1 large egg white
1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons dry bread crumbs (preferably Japanese panko)
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)

Steps:

  • Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
  • Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
  • Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
  • Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

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