Tue, 9 January 2018
Edward Hayden cooks up this is great inexpensive and healthy lunch option for kids and adults alike.
Ingredients
6 tortilla wraps (Plain or wholemeal)
1 ½ mixed peppers (1/2 red, green, yellow)
1 red onion
½ red chilli
1 tin chopped tomatoes
3 cloves garlic
4-5 sliced mushrooms
7oz/200g grated mozzarella cheese (or mixed cheese)
Method
- Begin by dicing the garlic and red chilli. Also thinly slice all of the vegetables into thin strips. Heat a large frying pan and gently fry off the diced garlic, onion, mixed peppers and mushrooms with the diced chilli.
- Cook these until they are soft but not too coloured. Season with a little salt and pepper.
- Next add in the chopped tomatoes and allow this to simmer for 4-6 minutes.
- Transfer to a clean bowl and allow to cool down.
- Lay the tortilla wraps out flat on the chopping board. Pile a portion of the tomato & vegetable mixture unto the wrap, sprinkle with grated mozzarella and roll up tightly.
- Wrap the rolled product in some parchment paper tied in a loose parcel and then place onto a hot sandwich toaster for 5-6 minutes.
- Serve in the parcel and the filling should be piping hot with the cheese well melted through.
Variations:
You can use most types of vegetables in this product.
Leftover cooked meats can also be added for a non-vegetarian option.
Feel free to cook them inside on the oven.
Watch how it's made below:
