Updated: May 15, 2019
I often talk about our amazing au pair who we were so blessed to have in our family and our life. When she first arrived, I asked her what her favourite meal was and her response was "Baked Zitti", so I asked her Mum for her recipe.
As time went on every now and then we had my version of the meal (often with chicken). With left over chicken in the fridge and a tub of ricotta cheese, I created this lunchbox recipe (minus the pasta), but with the same flavour.
Prep 10 min // Cook 20 min
1 cup roast chicken
1/2 cup ricotta cheese
1/4 cup passata
1/4 cup grated cheese
12 multigrain wraps
1/2 red capsicum diced
A handful diced spinach leaves
1 tsp dried mixed herbs
2 spring onions finely diced
Preheat oven to 180 degrees and lightly grease a large muffin tin.
Cut circles in the wraps to fit the muffin tin, and mould the wraps to make a cup in each muffin tin.
Place chicken, capsicum, spinach, herbs and spring onions in a bowl and mix well to combine.
Add ricotta cheese and passata and mix well.
Spoon mixture into the moulded wraps and top with grated cheese.
Bake until the wraps are crispy and the cheese has melted.
Leave to cool completely and either freeze or store in an air tight container in the fridge.