Recipe Roast pepper and tomato Mexican burrito wrap

Ingredients

  • 100g Macphie Complete Bread Mix (made up as dough)
  • 200g Macphie Plant-based Cheese Sauce
  • 1 red & yellow pepper (sliced)
  • 1 red onion (sliced)
  • 150g cherry tomatoes
  • 10ml olive oil
  • 10g chopped basil/parsley mix
  • 30g vegan mozzarella cheese
Chef with mixing bowl

Method

Makes 1 portion

  1. Roll out the dough (as per pack instructions) brush 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 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 180oC (360oF).

Made using one of our vegan-certified products.

Products used