A tasty, quick midweek tea inspired by my daughter’s school dinners. Serves 4.
You will need:
8 tortilla wraps
Olive oil (or vegetable oil)
100g frozen onions
75g frozen chopped peppers
Tin of chopped tomatoes, drained
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 ball of mozzarella (or cheese of your choice – I use lacto-free cheese or soya cheese)
1 courgette, chopped
- Heat 1 tablespoon oil over a medium heat and add the onions, peppers and courgette.
- Cook through gently until soft and glistening.
- Add all other ingredients except tortillas and cheese.
- Heat through on a medium-high heat, stirring occasionally, until thickened and piping hot, about 20 minutes.
- Meanwhile, pre-heat oven to 200°C (180°C fan) and put a large casserole dish in to warm up.
- Chop the mozzarella into strips or grate if using another cheese.
- Lay out a tortilla wrap and add 1/8 of the tomato mixture in a dollop just below the centre.
- Add a little mozzarella or other cheese on top.
- Pick up the left and right sides of the circle and fold inwards to create a rectangle.
- Fold the bottom up, and then continue rolling upwards.
- Take casserole dish out of the oven and lightly grease with oil (carefully as it is hot).
- Place pizza wrap into casserole dish, folded side downwards.
- Repeat with remaining seven tortillas until all of the tomato mixture is used up.
- Drizzle the wraps with a little olive oil.
- Bake in the oven for 10 minutes.
- Serve with a green salad.
Why not try wholemeal, herb or garlic wraps
Chapatis would also work well in place of the tortillas, or indeed any other kind of soft flatbread