Ricotta wraps with mozzarella, pesto and sun-dried tomatoes
An alternative take on the viral cottage cheese wrap, these ricotta wraps are even more simple with no need for a food processor or blender. Simply combine the ingredients, bake in the oven and fill with your favourite sandwich fillings. Bonus: the wraps are also gluten free and high protein!
Ingredients
For the wraps
- 250g/9oz ricotta
- 2 large free-range eggs
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- vegetable oil, for greasing
For the filling
- 1 tbsp pesto
- 150²µ/5½´Ç³ú mozzarella, sliced
- 75²µ/2¾´Ç³ú sun-dried tomatoes
- 15g/½oz fresh basil leaves
- cracked black pepper
Method
Preheat the oven to 190C/170C Fan/Gas 5.
To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter.
Line a large baking tray with baking paper and grease generously with oil. Pour the ricotta mixture onto the tray and, using a spatula or the back of spoon, spread out as thinly as possible. It should be a large rectangle, approximately 20x30cm/8x12in – the thinner the better but without seeing the paper through the mixture.
Bake for 20–25 minutes until starting to brown on top but not drying out. Remove from the oven and leave on the tray until completely cooled. Carefully peel the wrap away from the baking paper and place on a large board.
To make the filling, spread the pesto all over the wrap. Fill one half of the wrap with the mozzarella, tomatoes and basil and season with pepper. Fold over the other side of the wrap to encase the fillings and cut in half. Serve immediately.
Recipe Tips
Turn the baking tray halfway through cooking to ensure the wrap cooks evenly all over.
These wraps do have the tendency to crack a little so make sure the wrap is completely cool before removing from the baking paper to avoid this.
Each portion of the wrap (without the filling) contains 277 kcal, 20.8g protein, 4g carbohydrate (of which 2.5g sugars), 19.9g fat (of which 10.3g saturates), 0.3g fibre and 3.44g salt.