Toasted Red Pepper Wraps with Salsa
1 large onion (about 150g), peeled and chopped coarsely
2-3 cloves garlic, peeled and crushed
1 large red pepper, cored, de-seeded and cut into strips
1/2 teaspoon marjoram
small handful parsley,
chopped
1 teaspoon Marigold Low Sodium Vegan Bouillon powder
45g extra mature cheddar cheese, grated
2 flour tortilla wraps
spray olive oil
Spray a non-stick saute pan with a little olive oil. Saute the onions with the garlic until soft. Add the pepper strips, marjoram, parsley, Marigold bouillon powder and 1 tablespoon water. Cover and cook over low heat until peppers are soft and water is absorbed (about 15 minutes).
Divide the pepper mixture between the wraps, sprinkle each with cheese and roll up tightly. Place seam side down in a frying pan sprayed with olive oil and cook until golden. Turn over and cook other side until golden.
Serve with Salsa.
Salsa
1 large vine tomato (about 150g), very finely chopped
2 spring onions, finely sliced
2 cloves garlic, peeled and crushed
2-3 green chillis, finely sliced
juice 1/2 lime
1 teaspoon sugar
1 tablespoon catsup
small handful coriander, chopped
Mash everything together very well. Allow to stand at room temperature 30 minutes before eating , to allow flavours to develop.
Catsup is an "optional extra" - if your tomato is really ripe and sweet, you won't need it.
Calories (kcal) 738.2
Protein (g) 29.8
Carbohydrate (g) 96.6
Fat (g) 26.2
Fibre (g) 12.2
Bit of a "fatty boom-boom" on the lunch stakes today (738 cals!) but what the heck.
I had a long walk this AM and it is hotter than the hinges of Hades in London today, so I reckon I am getting a free 8 hour sauna as well.
Of course, I good have been good and only had one tortilla and no cheese, but where's the fun in that?
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