Store in the refrigerator for a day and do not freeze. Edamame cream can be kept for 5 days in the refrigerator and cannot be frozen.
to prepare
15 minutes
to cook
2 minutes
ingredients
Edamame spread
- (2 cups) edamame
- (1 cup) ricotta
- (1/2 cup) fresh coriander
- 1 pinch of cayenne pepper
- 2 lemons
- Salt and pepper to taste
wraps
- (1 cup) frozen corn kernels
- 1 red pepper
- (2 cups) baby spinach
- 4 tortilla bread
to prepare
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In a microwave-safe bowl, place the edamame and cover with water.
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Cook for 2 minutes. Drain and rinse
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Transfer to the bowl of a food processor and chop. Add the ricotta cheese, fresh coriander, chili pepper, and juice of 2 lemons. Season generously with pepper and add a pinch of salt.
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Mix to get a cream spread.
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In a small microwave-safe bowl, heat the corn for 1 minute and 30 seconds.
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Cut the pepper into slices and chop the coriander.
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On 4 tortillas, spread the edamame cream.
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Distribute the corn, peppers, coriander and spinach.
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Close the top and bottom ends and roll the tortilla in the other direction to form a pocket. Cut each sandwich in half as desired. Place them in airtight containers and refrigerate.
