Recipe Roast
pepper
and
tomato
Mexican
burrito
wrap

Ingredients

  • 200g Macphie Plant-based Cheese Sauce
  • 1 tortilla wrap
  • 1 red & yellow pepper (sliced)
  • 1 red onion (sliced)
  • 150g cherry tomatoes
  • 10ml olive oil
  • 10g chopped basil/parsley mix
  • 30g vegan mozzarella cheese

Method Makes 1 portion

  1. Brush the wrap with the Mexican rub mix and place on a hot char grill. Bar mark on both sides.

  2. In a pan, place the oil and lightly cook the peppers and onions until soft.

  3. Lay the bread out flat, place a layer of Macphie Plant-based Cheese Sauce (or Macphie Béchamel with Butter Sauce) and then place the peppers, onions and tomatoes. Place the herbs and cheese on top. Roll the bread up to form a burrito.

  4. Bake on a tray in the oven for 15 minutes at 180°C (360°F).

Products used