3 to 4 peppers of any colour, seeded and quartered
3 to 4 teaspoons olive oil
2 Portobello mushrooms, stalks removed
salt and pepper, to taste
paprika, to taste (optional)
6 white wraps, or of your choice
6 to 8 slices mozzarella cheese
1 to 2 handfuls fresh spinach (optional)
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Method Prep:25min › Cook:30min › Ready in:55min
Pre-heat grill and hob; both on a medium setting.
Place the peppers onto a baking tray and drizzle with olive oil to coat the skin. Put the peppers under the grill for 10 to 15 minutes; make sure you keep an eye on them as they can burn easy. The peppers should have a slight char to the skin.
Meanwhile place a frying pan on the preheated hob and warm some olive oil. Add the mushrooms, and season with salt and pepper and paprika (if using) for taste. Cook and stir until golden brown, about 7 minutes.
Once the mushrooms and peppers are cooked you can leave to cool, but if you want it warm, allow the cooked foods to cool down enough to be able to touch. Once cool enough, dice the roasted peppers and slice the mushrooms.
Now you can start assembling your wraps; Applying as many slices of mozzarella as desired, then topping with mushrooms, peppers and spinach. Roll into a wrap and serve.