1 tsp olive oil
1 tbsp garlic infused oil (optional)
1 red or yellow pepper, seeded and chopped
1 tbsp tomato puree
good pinch of mild chili powder
3 generous handfuls of fresh spinach leaves
200g feta cheese, cubed
4 gluten free wraps about 20cm in diameter
Heat the olive oil in a frying pan, add the pepper and cook gently for a few minutes until they are soft.
Tip in the chili powder, then add the tomato puree, garlic infused oil, and two tablespoons of water.
Heat until the sauce is bubbling, then lower the heat and simmer gently for 5 minutes.
Now add the spinach to the tomato and pepper mixture and cook until the leaves have wilted – this will only take a minute or so.
Remove the pan from the heat. Check the seasoning – you shouldn’t need salt, though you might want to add a little pepper, and more chili powder if you like things hot.
Lay the tortillas on a work top, add the cubed feta, then spoon in the filling, then fold.
You can either serve straight away or heat the tortilla under the grill, if you prefer a crispy finish.
Recipe adapted from: Good Food