Buckwheat Ricotta & Chicken Wrap

 
  • Basil, spinach and buckwheat wrap with pesto, ricotta and chicken recipe
  • 30-60 minutes to prepare
  • 10-30 minutes to cook
  • 1 filled wrap and 1 tub of pesto
  • How to make

For the wrap:

100g buckwheat flour
1 egg
300ml milk (or milk alternative - rice/oat/nut milk)
3 tbsp water
1 handful of baby spinach leaves
1 handful of fresh basil
A little olive or coconut oil for frying

For the pesto:

50g pine nuts
30g Parmesan
Large handful of fresh basil leaves
100ml olive oil (more to loosen)
1 lemon juice (pips carefully discarded)
1-2 cloves garlic, depending on taste

For the filling:

A couple of spoonsful of ricotta cheese
1/3 breast of cooked chicken
A small handful of spinach leaves

Step 1

To make the wrap, finely shred the spinach and basil leaves, then simply whisk all ingredients together (except the oil) until very smooth. Ideally use an electric whisk if you have one

Step 2

Allow batter to stand for about half an hour

Step 3

Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes

Step 4

Use a fish slice to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture (you should get approx. 6 wraps depending on the size of your pan)

Step 5

Allow the wraps to cool on a wire rack, or, if you prefer them warm, they can be kept in a low oven

Step 6

To make the pesto simply blitz all ingredients together in a food processor, or combine with a pestle and mortar until smooth

Step 7

To fill, spread the pesto all over the wrap then crumble the ricotta in a line down the centre

Step 8

Slice the cooked chicken and shred the spinach leaves, then add to the wrap and roll up. Slice into bite size rolls

Contains

  • Dairy ingredients
  • Eggs
  • Nuts

Print this recipe

Recipe notes

To make this quicker and simpler you could simply use shop bought wraps (check the ingredients, and be aware these may not be gluten free). If you make them yourself any leftover wraps can used the next day or frozen - just pop a layer of greaseproof paper between each wrap before freezing.

Pine nuts are not actually nuts but seeds, however you may want to seek advice from your doctor before eating these if you have a history of nut allergy in the family.

More tasty recipes to try