Nutritional Information

(per serving – 1/4 recipe)

12.5g protein
32.5g carbohydrate, of which 11g sugars
7g fat, of which 1g saturates
5g fibre
396mg sodium equivalent to 0.9g salt



  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 150g closed-cup mushrooms, sliced
  • 4 tomatoes, chopped
  • 3 tsp dried Italian mixed herbs
  • 4 soft wholewheat flour tortillas
  • 80g reduced-fat hard cheese, grated
  • 1 pinch ground black pepper
  • 4 handfuls mixed salad leaves
  • 1 carrot, grated
  • 2 celery sticks, chopped



1 Preheat the grill. Arrange the peppers and mushrooms on a baking sheet and grill them for 4-5 minutes, turning once. Add the tomatoes and herbs, then season with black pepper. Keep warm.

2 Put a tortilla into a dry frying pan and sprinkle a quarter of the cheese over the top. Cook over a medium heat for about 30-40 seconds until melted.

3 Add a quarter of the vegetable mixture to one side of the tortilla, then fold it in half, over the filling. Cook for a few moments, then slide it onto a warm serving plate. Keep warm.

4 Repeat with the remaining tortillas. Serve with the salad leaves, grated carrot and celery.

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