Cannoli Wraps

Cannoli Wraps

I am a sucker for a good cannoli.   

Every so often I get a huge craving for a cannoli.  And once I get something in my mind I want, I can’t stop thinking about it.  I have been doing so good with eating right and going to the gym, I wasn’t going to let a little craving for a cannoli blow it. 

I love ricotta cheese.  It is something I always have on hand.  I love it for breakfast or a snack on bread drizzled with a little honey.  The creamy texture of ricotta is perfect in so many sweet and savory dishes. 

Cannoli Wraps

I recently created this recipe that has all the flavors of a cannoli with less guilt.  This recipes uses low fat ricotta cheese that only has 50 calories per serving and 2 grams of fat.  To the ricotta add a few spoonfuls of powdered sugar, a handful of mini chocolate chips, a splash of vanilla and you have the filling ready to go.  Instead of using a cannoli shell, I use a small 6 inch soft taco shell that is rolled with the filling then quickly browned in the skillet.  The end result is a fun little Cannoli Wrap that makes a tasty snack.  I have even used a round cookie cutter and cut the shells even smaller to make mini wraps that are cute for the kids, or even as little desserts. 

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Cannoli Wraps

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-5 servings 1x

Ingredients

Units Scale
  • 15 ounce low fat or part skim ricotta cheese
  • 1/3 cup powdered sugar plus additional for dusting
  • 2 tablespoons mini chocolate chips
  • 1/2 teaspoon pure vanilla extract
  • 45 (6-inch) soft taco shells

Instructions

  1. Spray a medium skillet with cooking spray and preheat over medium heat.
  2. In a medium bowl mix ricotta cheese, powdered sugar, chocolate chips and vanilla until combined.
  3. Divide mixture between shells and tightly roll up. Place wrap seam side down in skillet and cook for 2-3 minutes until lightly brown. Flip and cook for another 2-3 minutes longer.
  4. Allow to cool. Dust with powdered sugar and serve.

Notes

Use a small round cookie cutter and cut smaller shells to make mini wraps that are perfect for a dessert tray.

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9 Comments

  1. These look great! I’m not super into the traditional cannoli shells (shh, don’t tell my Italian husband!) so these look even better to me 🙂

  2. This looks beautiful, but I worry that the filling will run when heating them in the skillet. And how is the taste and texture? Does the sweetness of the sugar counterbalance the doughiness of the taco shells? I would love to make these, but I don’t want an epic fail!

    1. Hi Bonnie, as long as you leave enough room around the edges when you roll it up you shouldn’t have a problem with the filling running. Also just watch it when you cook it too so it doesn’t overcook. The flour tortillas are a nice alternative and really makes these a delicious treat. If you wanted to you could brush it with some melted butter before browning it in the skillet and even adding a sprinkle of sugar as well. Would love to know how these turn out for you if you give these a try!

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