baked veggie wraps
prep time: 5 mins, cook time: 30 mins serves: 4 have i tried it yet: yes vegan: can be vegetarian: yes
allergens: milk (cheese on top), gluten (in wraps) swappable ingredients: swap cheese for lactose-free cheese, choose gluten-free wraps, alter the roasted vegetables to ones you like
ingredients:
- 200g roasted veg (e.g. peppers, aubergine, courgettes, carrots) - 100g frozen peas - 2 garlic cloves, crushed - 1 small red chilli, sliced - 4 wraps - 400g chopped tomatoes (tinned) - 1 tbsp freshly chopped parsley - 30g grated cheese - salt and pepper to taste
recipe:
1. Preheat the oven to 200 °C. 2. In a non-stick pan, dry-fry the veg and peas until hot, add the garlic, chopped chilli and salt and pepper. 3. Fill the wraps and place next to each other in an oven-proof dish. It may be easier to put each wrap into the dish, fill it and wrap it over one-by-one rather than assemble them outside the dish and transfer them. 4. Cover with chopped tomatoes. 5.Sprinkle over the parsley and cheese before baking in the oven for 15 mins until brown.