Red Pepper and Goat’s Cheese Wrap

Super simple, no hassle and a great tasting lunch. Red Pepper and Goat’s Cheese Wrap. That’s a wrap.


Serves: 4

2 red peppers
4 tortilla flour wraps
2 rounds of goats cheese
Rocket salad
Mellow Yellow Balsamic Vinegar Dressing
Mellow Yellow Mayonnaise


Preheat oven to 180°C.
Cut peppers into 1-1.5cm strips, place in a roasting tin and cover generously with the Balsamic Vinegar Dressing. Bake in oven for 30 to 40 minutes, checking and tossing occasionally.
Take 1/2 a round of goats cheese per wrap, and break into pieces.
Spread mayonnaise on wrap, placing the lettuce, goats cheese and roasted peppers. Fold and wrap, tucking in both ends and cutting 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