Cauliflower wraps with chicken, spinach and ricotta

Cauliflower wraps with chicken, spinach and ricotta

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  • 2 to 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly
  • 20 minutes
  • 15 minutes
  • Woolworths Simonsig Chenin Blanc Unwooded 2015


  • For the filling:
  • 300 g organic spinach leaves, washed and trimmed
  • 200 g ricotta cheese, crumbled
  • 125 g cooked chicken, shredded
  • 1 garlic clove, crushed
  • Sea salt and freshly ground black pepper, to taste
  • 4 Woolworths CarbClever cauliflower wraps
  • Butter, for greasing
  • ½ cup cream
  • 1/3 cup Gruyère or Gruberg cheese, grated

Cooking Instructions

Preheat the oven to 200°C. To make the filling, roughly chop the spinach and steam until tender. When cool enough to handle, squeeze out all the moisture. Chop finely, then mix with the ricotta, chicken and garlic. Season to taste.

Place a little filling on one side of each wrap, then fold over the other side. Place on a greased baking tray or dish, pour over the cream and sprinkle with cheese. Bake for 15 minutes, or until golden.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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