Mozzarella Roasted Pepper Wrap

• Tortilla(4)
• Mozzarella(250 g)
• Bell pepper(3)
• Onion(1)
• Baby Spinach(100 g)
• Greek yogurt(120 g)
• Fresh basil(10 g)
• Lemon(1)
• Olive oil(2 tbsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Slice the {Bell pepper} and {Onion} into thin strips. Tear or chop the {Fresh basil}, grate the {Mozzarella}, and mix the {Greek yogurt} with half the basil, a squeeze of {Lemon}, a pinch of {Salt}, and a little {Black pepper}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large frying pan over medium-high heat. Add the {Bell pepper}, {Onion}, {Oregano}, remaining {Salt}, and remaining {Black pepper}. Cook, stirring often, until the vegetables are soft and lightly golden at the edges, about 8 minutes.

   ~8 min

3. 3

   Lower the heat and fold in the {Baby Spinach}. Cook just until wilted, 1 to 2 minutes, then remove the pan from the heat and stir through half the {Mozzarella}.

   ~2 min

4. 4

   Warm the {Tortilla} in a dry pan for about 30 seconds per side, then spread each with the yogurt mixture. Divide the pepper filling between the wraps and top with the remaining {Mozzarella} and remaining {Fresh basil}.

   ~4 min

5. 5

   Roll the wraps tightly, cut in half if you like, and serve while the filling is warm and the cheese is soft and melty.

   ~1 min