To me, cooking is about unwinding and getting creative with flavour combinations and ingredients. It’s about fuelling your body with delicious food that not only tastes good but does good. After trying restricted diets when in my first year of university, I found (like many others) it was hard to keep those cravings at bay. However by ditching the diets and realising that food is meant for enjoyment, I managed to turn my focus to creating food that I loved into healthier options packed with goodness.
Queue my tortilla twirls! With a rich tomato and basil sauce coating soft tortilla rolls stuffed with olives, finely chopped red onion, cherry tomatoes and chopped mushroo, this dish has a very similar feel to pizza. However by replacing a thick dough with a light wholemeal tortilla wrap it is a lot lighter to eat (and leaves room for dessert),
I love trying to make really simple meals that anyone can recreate because like many of us, some nights we just don’t have time to stand in the kitchen preparing and cooking for hours. This dish really is fool proof, and is a fantastic one to throw together with a group of friends in a large casserole dish, that can be enjoyed straight out the pan with a fork! It has a real ‘tear-and-share’ feel, with each roll stuffed with delicious,wholesome and nutritious veggies.
Tips for making the rolls
This simple recipe requires minimal ingredients which can be a real life saver at times, as well as being low cost and easy to source. The ingredients used can be varied to whatever you have in your fridge that day: for example, if I have a load of courgettes that need to be eaten, I will simply chop them up finely and add them to the mix.
Don’t forget to preheat your oven to 180˚C to ensure this recipe stays quick and easy! Start by frying off the vegetables with the onion and dried herbs for around 5-10 minutes until they go soft then adding the passata to combine the rich flavours. This helps cook the vegetables through before putting the dish in the oven.
To make the rolls simply lay your tortilla on a flat surface then add the cooked vegetable mix on top, spreading out evenly. With a sharp knife, cut thin strips on the side (don’t worry too much about them being even) and loosely roll them then place in the ovenproof dish. I always sprinkle a few more cherry tomatoes and olives on top before placing in the oven. Keep an eye on the twirls so they don’t catch fire, then take out, garnish with fresh basil leaves, and enjoy!
- 1 Wholemeal tortilla
- 1 small red onion, chopped
- 1 large tomato, chopped
- 1 portobello mushroom, diced
- ⅓ cup (80ml) Passata
- Handful of pitted black olives, chopped (Approx. 6)
- A Generous Pinch of:
- Dried basil
- Garlic powder
- Dried rosemary
- Dried thyme
- 6 Fresh basil leaves
- Salt & pepper
- Preheat the oven to 180˚C
- Place an oven proof dish on a medium heat with a drizzle of olive oil and heat up
- Finely chop the red onion, dice the tomatoes and add to the pan, cooking for around 4 minutes
- Add the passata mix to the pan along with all the herbs and cook for a further 2 minutes to heat the mix through
- Pour ½ the passata into an oven-proof dish (this will be the base sauce for the tortilla twirls)
- On a flat surface, lay out the whole-wheat wrap and spread the remaining passata mix on top
- Roughly chop the olives and sprinkle over the tortilla along with most of the basil leaves (leave one or two to garnish at the end)
- Using a sharp knife slice neat lines vertically down the tortilla approx 3cm apart
- Gently roll the strips into swirls and place in the ovenproof dish on top of the remaining half of the passata mix that you poured in earlier
- Sprinkle a few more crushed basil leaves over the top and place in the oven for around 10-12 minutes
- Take out the oven and enjoy!