ITAL­IAN VEG­E­TAR­IAN WRAPS

that's life (Australia) - - Real Food -

SERVES 2 PREP 10 MINS

• 100g ri­cotta cheese

• 2 white wraps

• 2 tblsps basil pesto

• 1 zuc­chini, coarsely grated • 75g semi-dried toma­toes,

drained, chopped

• 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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.