wholemeal flat wraps
1 jar of red pesto sauce
1 punnet of mushrooms sliced
250 grams grated cheddar
6 tablespoons fresh Parmesan cheese grated
Parma ham ripped up ( optional-leave out if Veggie)
1 punnet sliced cherry tomatoes.
Fresh basil leaves ripped
Take 1 heaped tablespoon of pesto sauce and smooth over entire wrap. Layer mushrooms, ham and tomatoes on top. Sprinkle cheese and grated parmesan over the lot and add the ripped basil leaves. Give a little drizzle of olive oil and fold over. Place on a hot dry griddle or pan and cook for 2 – 3 minutes. Flip it over and cook until brown and the cheese has started to melt.Serve it hot or cold with a big green salad. Enjoy!
These quesadillas freeze well.