Super simple, no hassle and a great tasting lunch, try making this Red Pepper and Goat’s Cheese Wrap. We’ve roasted the red peppers in our Mellow Yellow Balsamic Vinegar Dressing to add a delicious sweetness along with a touch of basil and garlic. These peppers are then wrapped up in soft tortillas with creamy mayonnaise (try our homemade mayonnaise), tangy goat’s cheese, peppery rocket and an extra drizzle of Mellow Yellow Balsamic Vinegar Dressing for even more flavour. Perfect to make for lunch for yourself or if you are preparing a buffet for lots of people. Plus, these peppers can be made in advance and kept in the fridge to make these wraps even quicker!
2 red peppers
2 tbsp Mellow Yellow Balsamic Vinegar Dressing
4 flour tortilla wraps
2 rounds of goats cheese
Mayonnaise, or try homemade mayonnaise
Preheat oven to 180°C.
Cut peppers into thin slices, place in a roasting tin and cover generously with the Balsamic Vinegar Dressing. Bake in oven for 20-25 minutes, until softened, checking and tossing occasionally.
To assemble, spread mayonnaise onto each wrap, place a handful of rocket on, crumble half a small round of goat's cheese over and place a handful of the roasted pepper slices. Drizzle with a little extra balsamic dressing and fold the wrap, tucking in both ends and cut in half diagonally.
The roasted peppers can be made in advanced and will keep for a few days stored in a container in the fridge