Delicious when served fresh and flavourful wrapped up for lunch, or when toasted as a delicious pizza for dinner.
2 Rebel Bakehouse Low Carb Spinach Wraps
8 – 10 slices prosciutto
1 ball fresh mozzarella, torn into pieces
¼ cup pizza sauce
2 vine-ripened tomatoes, sliced
1 cup rocket leaves
Small handful fresh basil leaves
Makes 2 wraps / pizzas
Takes 15 – 20 mins to make
Wrap it up:
Spread the pizza sauce down the middle of each wrap. Layer on the prosciutto, torn mozzarella and tomatoes. Top with rocket, chilli flakes and a sprinkle of basil leaves.
Fold up the wrap at the bottom, then fold in the sides and wrap up nice and firmly. Eat it fresh straight away for a delicious, quick and easy lunch. Or, chuck it in the sandwich press for melted cheesy goodness!
Preheat the oven to 200°C bake.
Lay your Rebel wraps out flat on the bench. Spread over the pizza sauce, leaving a small 1cm “crust” around the edges. Layer on the prosciutto, mozzarella and tomatoes.
Place in the oven for 6 – 8 minutes, until the edges of the wrap are crisp and golden and the cheese is melted and bubbling.
Scatter the fresh rocket & basil over the pizzas and finish with a sprinkle of chilli flakes. Cut into slices and serve immediately.
Tip: For an extra crispy base, brush your wrap with a bit of oil and blind bake in the oven for a few minutes before adding your toppings and placing back under the grill.