Chicken adobo wraps
MexicanTake a look
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Gluten Free, Vegetarian, Coeliacs, Nut Free
Florets from one medium-sized cauliflower, stalk removed.
1/2 teaspoon of dried Oregano
1/2 teaspoon of dried Basil
1/2 teaspoon Roasted Garlic Powder
Salt and pepper (season to taste)
100g grated parmesan
100g grated mozzarella or Cheddar cheese
1/2 teaspoon crushed red chillies (optional)
2 beaten eggs
We like fresh sliced tomatoes, mozzarella and basil leaves.
However, you can use whatever is to hand, such as sliced peppers, red onions, mushrooms, cheese, aubergine slices, courgettes, sun-dried tomatoes, spinach leaves, asparagus, pine nuts etc.
For non-vegetarian versions add ham, pepperoni sausage, salami, chicken etc.
Preheat your oven to 200 C / 400 F / Gas mark 6.
Blitz the cauliflower florets in a food processor until they resemble crumbs. (Grate the florets using a cheese grater if a food processor is not available). Put in a microwaveable bowl and cook for 3 to 4 minutes. Tip onto a clean tea-towel and allow to cool then squeeze out as much liquid as you possibly can through the tea-towel.
Place the dry cauliflower into a large bowl and add the oregano, basil, garlic powder, seasoning, cheese and beaten eggs (and optional red chillies, if using). Mix thoroughly, using your hands is best!
Tip the mixture onto an oiled piece of parchment or baking paper on a baking tray and press into a large smooth circle resembling a pizza base, not too thick yet not too thin. Place in the oven and bake for approximately 20 minutes, until it is crispy and golden.
Whilst the cauliflower pizza crust is baking, make the tomato sauce by mixing the passata in a bowl with the crushed garlic and basil.
Once the base is cooked, remove it from the oven. Spread over the tomato sauce, then top with your choice of toppings. Once topped, return to the oven and bake for about 10 minutes or until it is cooked to your liking.