Waste not, want not.
That was my motto going into this recipe. I used up my last tortilla, the last of my spinach leaves, and I am still working away on my brie and strawberries. Success!
I’ve seen recipes for balsamic strawberries that all include some kind of sweetener (and oddly enough, they all seem to include black pepper also). I think warm, ripe strawberries provide plenty of their own sweetness. Besides, I did not want the sweetness to overwhelm the contrasting flavour of the spinach. I was trying to make an acceptable light dinner, not a dessert!
1 whole wheat tortilla
2-4 large strawberries, sliced
1 Tbsp balsamic vinegar
1 oz brie, rind removed
1 small handful of fresh spinach
Servings: 1 wrap
Slice the strawberries and place in pan over medium heat with balsamic vinegar. Stir occasionally, and remove from heat when the strawberries are tender and the balsamic vinegar has mostly cooked off. Place the tortilla in the pan. Thinly slice the brie and place it on top of one half of the tortilla. Pour the strawberries over top of the brie. Fold up the tortilla, but leave it in the pan to melt the brie. Once the brie is melted, remove from the pan, unfold to add the spinach, and re-fold the wrap. Enjoy!