- 1 onion diced
- 4 garlic cloves crushed
- 2 tinned chopped tomatoes
- Salt and pepper
- 2 tbsp. EVOO
- 2 tsp Tomato ketchup
- 1 packet of BFree Multigrain Wraps
- ½ cup sundried tomatoes
- ½ black olives
- ¼ cup capers
- Small handful fresh basil leaves
- Handful of rocket
- Vegan mozzarella about 1-1/2 cupful’s
- 1 packet of Oumph! Thyme and garlic
Start by making the tomato sauce, Sautee the onions until caramelized and lightly golden, add the garlic and continue to cook for a minute or two.
Add the chopped tomatoes, ketchup, salt and pepper to season. Bring to a boil and reduce to a low simmer for 10-15minutes.
Check for seasoning and using a hand held stick blender, give it a little blast to make a smoother sauce. Don’t overdo it we aren’t looking for a soup. Return to a very low heat, and stir in the EVOO, leave until you’re ready to serve.
Pre heat the oven to 180°C
In a large frying pan and a 2 tbsp. light oil and cook the Oumph! For about 5-10minutes, until defrosted and lightly golden on the outside. (Or per packets instructions).
Prepare all the toppings you wish to use, either from the list above or your own selection.
Place 2-4 BFree wraps in the oven directly on shelf for about 3-5 minutes to dry out a little and firm up.
When you’re ready remove them from the oven and spread each one with a thin layer of the tomato sauce, vegan mozzarella, the Oumph! And whichever other toppings you have chosen.
Place back into the oven until the cheese has melted and tortilla base crisped up.
Finish with some fresh rocket and basil leaves.