Tomato & Basil Tortilla Twirls
Prep time
Cook time
Total time
Three Silver Spoons Author:
Serves: 9 twirls
  • 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
  1. Preheat the oven to 180˚C
  2. Place an oven proof dish on a medium heat with a drizzle of olive oil and heat up
  3. Finely chop the red onion, dice the tomatoes and add to the pan, cooking for around 4 minutes
  4. Add the passata mix to the pan along with all the herbs and cook for a further 2 minutes to heat the mix through
  5. Pour ½ the passata into an oven-proof dish (this will be the base sauce for the tortilla twirls)
  6. On a flat surface, lay out the whole-wheat wrap and spread the remaining passata mix on top
  7. 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)
  8. Using a sharp knife slice neat lines vertically down the tortilla approx 3cm apart
  9. 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
  10. Sprinkle a few more crushed basil leaves over the top and place in the oven for around 10-12 minutes
  11. Take out the oven and enjoy!
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