Porchetta Piadina
Stuffed with veggies, cheese and seasoned pork, this Italian-style burrito is both refreshing and filling.
35 mins
4 Serving(s)
Ingredients
- 1 small eggplant, sliced
- 1 zucchini, sliced
- 1 onion, sliced
- 1 tbsp. Schnucks olive oil
- 4 burrito-sized flour tortillas, warmed
- 1/2 (15 oz.) container ricotta cheese
- 2 cups arugula
- 1 cup jarred roasted red peppers, drained
- 1 1/2 cups chopped porchetta, warmed
Instructions
- Preheat oven to 400 degrees. Add eggplant, zucchini and onion to a sheet pan and drizzle with oil. Season with salt and pepper, if desired, and toss to coat. Roast until softened, 15-20 minutes
- Evenly spread ricotta onto tortillas then divide roasted vegetables and remaining ingredients among each. Roll up and serve.
In a food processor or blender combine garlic, parsley, rosemary, thyme and fennel; pulse until combined. Add in lemon and orange zest, salt and pepper. Rub pork with oil and herb mixture.
Nutrition Facts
580 Calories Per ServingFat: 30gSaturated Fat: 13gCholesterol: 70mgSodium: 1000mgCarbohydrates: 53gFiber: 6gSugars: 10gProtein: 27gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe