Total Time
17mins
Prep 7 mins
Cook 10 mins

Quick lunch using left over sausage. I had red wine to hand (from a previous night) but white can be used, or left out depending on your tastes. I find red adds depth to the mushrooms.

Ingredients Nutrition

Directions

  1. Fry mushrooms and tomatoes in until mushrooms go a little golden and tomatoes become tender.
  2. Season with pepper - the pesto is quite salty.
  3. Add sausage to reheat.
  4. Splash in the wine and cook off.
  5. Spread a little pesto on the middle of the tortilla.
  6. Divide the mushrooms etc between the tortilla, heaping them on top of the pesto.
  7. Fold the wraps over the filling, left and right sides into the middle then top and bottom into the middle making squares.
  8. Place folded side down in the pan to brown - this makes it hold together.
  9. Sprinkle cheese on the top and brown under the grill.

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