Peach and Spinach Summer Salad Wrap Recipe


Temperatures are set to hit high numbers these days so to keep the house cool I’ve tried not to spend too much time behind the stove or use the oven too much. My go-to meal in this situation is fast, casual eating that requires minimal preparation and almost no cooking. My solution this weekend is to make summer salad wraps. 

1. Info for Peach and Spinach Summer Salad Wrap Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 8
  • Calories: unavailable

2. Ingredients for Peach and Spinach Summer Salad Wrap Recipe

  • 2 sheets whole grain lavash bread, see tips
  • 8 ounces mild goat cheese
  • ¼ cup whipped cream
  • ¼ teaspoon sea salt (or regular salt)
  • 2 ripe yellow peaches
  • ¼ cup dried cranberries
  • 1½ cups baby spinach leaves
  • ½ teaspoon white pepper, freshly ground
  • 6 tablespoons balsamic vinegar (see tips)

3. Directions:

  1. For the cheese spread: The whipping cream should be whipped cold. Whip the cream (at low speed) for 2 3 minutes, until creamy and smooth. Add salt. Increase to maximum speed and keep beating for another 2 3 minutes, until it forms soft peaks. 
  2. Soften the goat cheese. Season with white pepper. Pour ⅓ of the whipped cream into the goat cheese. Mix well using a silicone spatula. Pour in the rest of the whipped cream; gently fold in the whipped cream to get smooth, spreadable cheese. Set aside.
  3. Prepping the peaches: Peel the peaches (if the fruit is very ripe, the skin should come right off); otherwise here’s a neat method to peel them. Make a small, shallow criss-cross cut at the bottom of the fresh fruit using a bread knife (I use a bread knife because the blade won’t bruise the fruit). Fill a small saucepan with cold water and bring to a boil. Place the peaches in the water and wait for at least 1 minute. Remove the peaches (I use a large strainer or a slotted spoon), then transfer to an ice cold bath to stop the cooking process. The skin will come right off.  Cut them in half and remove the stones, then coarsely chop. Set aside.
  4. Spread a layer of goat cheese spread on the lavash bread sheets, stopping 1 inch before the edge (the filling will spread to the edges once the pinwheel is rolled). Spread 3 sections of different vegetables: spinach, peaches and cranberries. Drizzle with the balsamic syrup. Season with salt and white pepper. Roll the bread sheets up into a tight wrap.
  5. Using a sharp knife, trim 1 inch from each end of the wraps. Slice the logs into 4 pieces.
  6. Transfer the wraps to a serving platter, seam side down so they don’t open up. Drizzle a pretty design with the remaining balsamic vinegar on the side. 
  7. Serve at room temperature.
  8. Bon appétit!

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