Roasted Tomato and Spinach Wrap

There are some meals that just feel like a warm, comforting hug, and this Roasted Tomato and Spinach Wrap is exactly that for my family. I remember the first time I made it, I was scrambling for a quick but healthy lunch idea that wouldn’t be met with groans from the kids or my partner. The kitchen soon filled with the sweet, aromatic promise of garlic and tomatoes slowly caramelizing in the oven. The vibrant tapestry of colors—the deep red of the roasted tomatoes, the brilliant green of the fresh spinach, and the creamy white of the herbed cheese spread—was a feast for the eyes before it even hit the plate. When I finally served the warm, perfectly rolled wraps, the silence that fell over the table was a testament to their success. It wasn’t the usual chaotic lunchtime chatter; it was a focused, appreciative quiet, punctuated only by the occasional “Mmm, this is amazing!” This recipe has since become a staple in our home. It’s our go-to for busy weeknight dinners, a reliable and delicious packed lunch, and even a crowd-pleasing appetizer when cut into pinwheels for gatherings. It’s a simple, wholesome meal that proves you don’t need complicated ingredients or hours of work to create something truly special and memorable.

Ingredients

• 1 pint (about 2 cups) Cherry or Grape Tomatoes: These small tomatoes are perfect for roasting, as they concentrate in flavor and become incredibly sweet and jammy without turning to mush.
• 1 tablespoon Olive Oil: A good quality extra-virgin olive oil will add a fruity, peppery note that beautifully complements the tomatoes.
• 2 cloves Garlic (minced): Freshly minced garlic provides a pungent, aromatic base that infuses the entire wrap with flavor.
• 1/2 teaspoon Dried Oregano: This classic Mediterranean herb adds a warm, earthy flavor that pairs perfectly with roasted tomatoes.
• Salt and Black Pepper to taste: Essential for seasoning and bringing out the natural flavors of all the ingredients.
• 4 large Flour or Spinach Tortillas/Wraps (10-inch): The vessel for our delicious filling. Spinach-flavored wraps add an extra layer of color and subtle flavor, but whole wheat or plain flour work just as well.
• 8 ounces Cream Cheese (softened): This creates the creamy, tangy, and luxurious base of the spread that holds everything together. Use full-fat for the richest flavor and texture.
• 1/4 cup Fresh Parsley (chopped): Adds a bright, clean, and slightly peppery freshness to the cream cheese spread.
• 1 tablespoon Fresh Chives (chopped): Provides a delicate onion flavor that is much milder and more refined than raw onion.
• 4 cups Fresh Spinach: This leafy green wilts down perfectly, adding essential nutrients, a beautiful color, and a mild, earthy flavor that balances the sweetness of the tomatoes.

Instructions

1. Preheat and Prepare the Tomatoes: Begin by preheating your oven to 400°F (200°C). On a small, rimmed baking sheet, toss the cherry or grape tomatoes with the olive oil, minced garlic, dried oregano, a generous pinch of salt, and a few grinds of black pepper. Spread them out in a single layer. It’s important not to overcrowd the pan, as this will cause the tomatoes to steam rather than roast. Giving them space allows the heat to circulate, caramelizing their natural sugars and creating that deep, concentrated flavor we’re looking for.
2. Roast the Tomatoes: Place the baking sheet in the preheated oven and roast for 15-20 minutes. You’ll know they’re ready when the skins have blistered and started to split, and the tomatoes have softened and become slightly browned in spots. The aroma wafting from your oven at this point will be absolutely divine. Once roasted, carefully remove the pan from the oven and set it aside to cool slightly.
3. Prepare the Herbed Cream Cheese Spread: While the tomatoes are roasting, you can prepare the flavorful spread. In a medium-sized bowl, combine the softened cream cheese, chopped fresh parsley, and chopped fresh chives. Using a spatula or a fork, mix everything together until it’s smooth and the herbs are evenly distributed. Season with a small pinch of salt and pepper, but be mindful of the salt already used on the tomatoes. Taste and adjust the seasoning if necessary. Softening the cream cheese first is a crucial step; it makes mixing effortless and ensures a silky-smooth spread without any lumps.
4. Warm the Wraps: Warming the tortillas makes them more pliable and easier to roll without tearing or cracking. You can do this in a few ways. Either wrap the stack of tortillas in a slightly damp paper towel and microwave them for 20-30 seconds, or heat them one at a time in a dry skillet over medium heat for about 15-20 seconds per side.
5. Assemble the Wraps: Now for the fun part! Lay a warm tortilla flat on a clean work surface. Spread a generous, even layer of the herbed cream cheese mixture over the entire surface of the tortilla, leaving about a half-inch border around the edges. This spread acts as a delicious “glue” and a moisture barrier to prevent the wrap from becoming soggy.
6. Add the Fillings: On top of the cream cheese, place a large handful of fresh spinach (about 1 cup per wrap) down the center. The spinach might seem like a lot, but it will compress as you roll the wrap. Next, spoon about a quarter of the roasted tomatoes and their delicious, garlicky juices over the spinach.
7. Roll the Wraps: To roll the wrap tightly, first, fold in the two sides (the left and right edges) over the filling. Then, take the edge of the wrap closest to you and pull it up and over the filling, tucking it in as tightly as you can. Continue to roll the wrap away from you until it’s a secure, compact cylinder. The initial fold of the sides is the secret to keeping all the delicious fillings from spilling out the ends.
8. Serve and Enjoy: You can serve the wrap immediately while it’s still warm. Alternatively, you can slice it in half on a diagonal for a more professional, deli-style presentation. The cross-section reveals the beautiful layers of color and texture inside.

Nutrition Facts

• Servings: 4 wraps
• Calories per serving: Approximately 450-500 kcal

1. Rich in Vitamin C: The roasted tomatoes are an excellent source of Vitamin C, a powerful antioxidant that supports immune function and skin health.
2. Excellent Source of Vitamin A: The fresh spinach provides a significant amount of Vitamin A (in the form of beta-carotene), which is crucial for vision, immune health, and cell growth.
3. Good Source of Fiber: With whole spinach and the option of using whole-wheat tortillas, this wrap provides dietary fiber, which aids in digestion and helps you feel full and satisfied for longer.
4. Source of Calcium: The cream cheese contributes to your daily calcium intake, which is essential for strong bones and teeth.
5. Provides Plant-Based Iron: Spinach is a well-known source of non-heme iron, a mineral vital for transporting oxygen in the blood and preventing fatigue.

Preparation Time

This recipe is wonderfully efficient, perfect for a quick and satisfying meal. The total time from start to finish is approximately 30-35 minutes. This includes about 10-15 minutes of active preparation time (chopping herbs, mixing the spread, and assembling the wraps) and 15-20 minutes of cooking time while the tomatoes roast in the oven, a period during which you can complete all the other prep steps.

How to Serve

These Roasted Tomato and Spinach Wraps are incredibly versatile and can be served in a variety of ways to suit any occasion. Here are a few of my favorite serving suggestions:

• As a Standalone Lunch or Light Dinner:
  • Serve the wrap whole or sliced in half diagonally.
  • It’s a complete and satisfying meal on its own, perfect for a quick work-from-home lunch or a light dinner when you don’t want anything too heavy.
• Paired with a Side Dish:
  • Soup: This wrap pairs beautifully with a warm bowl of soup. A creamy tomato basil soup would echo the flavors in the wrap, while a simple vegetable broth or lentil soup would also be a great match.
  • Salad: For an extra dose of greens, serve it alongside a simple side salad with a light vinaigrette dressing. A cucumber and dill salad or a simple arugula salad would be refreshing.
  • Chips: For a more classic lunch combo, serve with a side of your favorite potato chips, sweet potato fries, or crunchy veggie sticks like carrots, celery, and bell peppers.
• For Parties and Gatherings:
  • Pinwheels: Tightly roll the wraps and then use a sharp, serrated knife to slice them into 1-inch thick pinwheels. Arrange them on a platter for an easy-to-eat, elegant appetizer that’s perfect for parties, picnics, or potlucks.
  • Wrap Platter: Create a beautiful and colorful platter by making a variety of wraps. You can include these Roasted Tomato and Spinach Wraps alongside others, like a classic turkey club or a hummus and veggie wrap, to offer a selection for your guests.

Additional Tips

1. Choose the Right Tomatoes: While cherry or grape tomatoes are ideal, you can use Roma tomatoes if that’s what you have. Just slice them into quarters or eighths before roasting to ensure they cook down properly and release their sweetness. Avoid using large, watery tomatoes like beefsteak, as they will make the wrap soggy.
2. Don’t Fear the Heat: Roasting the tomatoes at a high temperature (400°F / 200°C) is key. This high heat helps to quickly evaporate excess moisture and caramelize the sugars in the tomatoes, leading to a much deeper, richer flavor than you would get from simply sautéing them.
3. Elevate Your Cream Cheese: The herbed cream cheese is a star component. Feel free to customize it! Add a pinch of red pepper flakes for a little heat, a squeeze of fresh lemon juice to brighten the flavors, or even mix in some crumbled feta or goat cheese for an extra tangy kick.
4. The Secret to a Non-Soggy Wrap: The number one enemy of a good wrap, especially if you’re making it ahead of time, is moisture. The cream cheese spread acts as an excellent barrier. Ensure you spread it all the way to the edges. Additionally, let the roasted tomatoes cool for at least 5-10 minutes before adding them to the wrap. Placing hot, steaming fillings directly onto the tortilla will create condensation and lead to sogginess.
5. Power Up with Protein: This wrap is a fantastic vegetarian meal, but if you’re looking to add a protein boost, you have many options. Mix in a handful of canned and rinsed chickpeas with the spinach, or add a layer of grilled chicken strips, thinly sliced roast beef, or even some smoked salmon for a different flavor profile.
6. Vary Your Greens: While spinach is a classic choice, don’t be afraid to experiment with other leafy greens. Arugula would add a wonderful peppery bite, massaged kale would provide a heartier texture, or even some crisp romaine lettuce could add a satisfying crunch.
7. Master the Meal Prep: These wraps are perfect for meal prepping lunches for the week. To keep them at their best, you can either assemble them completely and wrap them tightly in plastic wrap or foil, or you can prep the components separately. Store the roasted tomatoes and the herbed cream cheese in separate airtight containers in the fridge. Then, you can assemble a fresh wrap in just two minutes each morning.
8. Don’t Waste the Pan Juices: After you’ve roasted the tomatoes, you’ll notice some incredibly flavorful, garlicky, and herby oil left on the baking sheet. Don’t discard this liquid gold! Make sure to drizzle it over the tomatoes when you assemble the wraps. It’s packed with concentrated flavor that will take your wrap from great to absolutely unforgettable.

FAQ Section

1. Can I make this wrap gluten-free?
Absolutely! The filling for this wrap is naturally gluten-free. To make the entire meal gluten-free, simply substitute the standard flour tortillas with your favorite brand of gluten-free wraps. Corn tortillas can also work, though they are smaller and less pliable, making them better suited for a taco-style serving rather than a large, rolled wrap.

2. How long do these wraps last in the fridge?
If assembled and wrapped tightly in plastic wrap or aluminum foil, these wraps will stay fresh and delicious in the refrigerator for up to 2-3 days. The cream cheese acts as a good moisture barrier, but after a few days, the tortilla may begin to soften. For the best results when meal prepping for a full week, store the components separately and assemble them fresh.

3. My roasted tomatoes released a lot of water. What went wrong?
This usually happens for one of two reasons. First, the baking sheet might have been overcrowded. When tomatoes are packed too closely together, they steam in their own juices instead of roasting. Always give them space in a single layer. Second, your oven temperature might have been too low. A high temperature of 400°F (200°C) is essential to help that water evaporate quickly, allowing the tomatoes to caramelize.

4. Can I use canned tomatoes instead of fresh ones?
While fresh roasted tomatoes provide the best texture and a unique sweet flavor, you can use canned tomatoes in a pinch. I would recommend using canned whole, peeled tomatoes. Drain them very well, roughly chop them, and then you can either add them directly to the wrap or try sautéing them with the garlic and oregano to cook off some of the excess moisture and deepen their flavor. The final result will be different, but still tasty.

5. What makes this recipe healthy?
This wrap is packed with nutritional benefits. The spinach is a powerhouse of vitamins A, K, and C, as well as iron and fiber. The tomatoes are rich in lycopene and vitamin C, which are powerful antioxidants. By using fresh, whole-food ingredients and controlling the amount of salt and fat, you’re creating a balanced meal that is far healthier than most store-bought or fast-food options. Using a whole-wheat tortilla can further increase the fiber content.

6. Can I use a different kind of cheese?
Yes, you can definitely experiment with the cheese. If you don’t have cream cheese, a thick Greek yogurt mixed with herbs can be a lighter, tangier alternative. You could also use soft goat cheese for a distinct and delicious flavor, or even spread the wrap with hummus and then sprinkle crumbled feta cheese on top for a Mediterranean twist.

7. How do I fold a wrap so it doesn’t fall apart?
The “burrito roll” is the most secure method. After layering your fillings down the center, fold the left and right sides of the tortilla in towards the middle, over the edges of the filling. Then, take the bottom edge of the tortilla (the one closest to you) and pull it up and over the filling, tucking it in snugly. Use your fingers to keep the filling compact as you continue to roll the wrap away from you until it’s sealed. This creates a closed-ended wrap that keeps everything contained.

8. Can I make these wraps ahead of time for a party?
Yes, these are excellent for making ahead. For the best results, assemble the wraps a few hours before the party. Roll them tightly and wrap each one individually in plastic wrap. Refrigerate them until you’re ready to serve. Just before your guests arrive, use a sharp serrated knife to slice them into pinwheels and arrange them on a platter. Making them on the same day ensures the tortilla remains soft and the fillings are fresh.

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