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Warm wholewheat wraps hold a delicious Italian-style vegetable mixture, to give a lighter version of a folded pizza.
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Prep time 10 mins
Cooking time 10 mins
Effort Medium effort
Preheat the grill. Arrange the peppers and mushrooms on a baking sheet and grill them for 4-5 minutes, turning once. Add the tomatoes and herbs, then season with black pepper. Keep warm.
Add some torn-up basil leaves to the tomato mixture for extra flavour.
Put a tortilla into a dry frying pan and sprinkle a quarter of the cheese over the top. Cook over a medium heat for about 30-40 seconds until melted.
You could use white flour tortillas, though they won't provide as much fibre as wholewheat ones.
Add a quarter of the vegetable mixture to one side of the tortilla, then fold it in half, over the filling. Cook for a few moments, then slide it onto a warm serving plate. Keep warm.
Repeat with the remaining tortillas. Serve with the salad leaves, grated carrot and celery.
For a snack, just make 2 and cut them in half to serve 4 people.
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32.5g carbohydrate, of which 11g sugars
7g fat, of which 1g saturates
396mg sodium equivalent to 0.9g salt