Executive Culinary Artist at Granny Mouse Country and Spa, Wayland Green has shared this lunchbox recipe to take the stress out of packing a school or lunch meal.
20 g sliced red onion
60 g mixed peppers (red, green, yellow)
15 g mushrooms
30 g cherry tomatoes
10 g thyme
5 g crushed garlic
2 g salt
2 g crushed black pepper
20 g pitted olives
25 g cubed feta cheese
20 ml olive oil
30 g basil pesto
30 g cream cheese
2 tortilla wraps
Sautee the vegetables in a little olive oil over high heat in a frying pan starting with the following.
Once done take off the heat and place the vegetables in a dish to cool.
Once cool add the seasoning, olives, feta and remaining olive oil and allow standing for +/- an hour.
While this is standing mix your basil pesto and cream cheese together and spread evenly over the lightly toasted wrap.
Add the marinated vegetable to the wrap and fold.
Wrap it up or place in a lunch box and head off to work and wait for the time to come when you can enjoy your wrap.