• 3 seeded wraps
  • 3 tbsp tomato purée with garlic by Sainsbury's
  • 125 g drained roasted red pepper from a jar, roughly chopped
  • 30 g pitted black olives by Sainsbury's, sliced thinly
  • 75 g grated mozzarella by Sainsbury's
  • fresh basil, to serve


  1. 1

    Preheat the oven to 180°C, 160°C, gas mark 4.

  2. 2

    Use a 10cm cookie cutter to cut 12 rounds from the wraps (you should get 4 from each). Spread the tomato purée across each round. Push the rounds into the muffin tin – they will crease on the edges slightly but this gives you a nice crust.

  3. 3

    Scatter across the red pepper and black olives across the tortilla rounds and then top with the grated mozzarella.

  4. 4

    Bake in the oven for 8-10 minutes, until the cheese is golden. Serve on a serving board topped with fresh basil leaves.

Nutritional Details

Each serving provides
  • Energy 1097kj 262kcal 13%
  • Fat 2.7g 4%
  • Saturates 1.0g 5%
  • Sugars 1.2g 1%
  • Salt 0.29g 5%

% of the Reference Intakes

Typical values per 100g: Energy 766kj/183kcal

Each serving provides

6.4g carbohydrate 1.2g fibre 2.5g protein

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