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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! 

Pizza party: 

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.