ITALIAN VEGETARIAN WRAPS
SERVES 2 PREP 10 MINS
• 100g ricotta cheese
• 2 white wraps
• 2 tblsps basil pesto
• 1 zucchini, coarsely grated • 75g semi-dried tomatoes,
• 30g baby rocket leaves
1 Spread ricotta evenly over both wraps. Dollop pesto over ricotta.
2 Arrange zucchini, tomatoes and rocket in a row across the centre of each wrap. Season with salt and pepper. Roll up firmly to enclose filling.
3 Wrap a wide piece of brown paper or baking paper around each one. Cut wraps in half and secure each portion by tying with a piece of string. 4 Wrap in plastic wrap or place in an airtight container.
Make fresh Wraps are best made on the day required. Whenready to take, use a freezer brick in a cooler bag to keep food cold.