Vegetarian Wraps with Halloumi
Spinach is very rich in vitamin C and B9, which is better known as folate. This mineral is involved in many metabolic processes.
These wraps taste even better with homemade pesto.
- 1 Red Bell pepper
- 5 ozs Halloumi cheese
- 2 Tbsps olive oil
- 3 ozs fresh Baby spinach
- 4 Sandwich wraps (about 8)
- 4 Tbsps Basil pesto (from a jar)
- freshly ground peppers
Preheat the oven to 475°F.
Rinse the bell pepper, cut in half, remove seeds and white ribs and place skin-side up on a parchment paper-lined baking sheet. Bake in preheated oven until the skin blisters and starts to turn black. Remove, cover with a damp kitchen towel and let stand briefly. Then remove skins and cut flesh into strips.
Cut cheese into 1/2 inch slices and cook on both sides in a hot pan with 2 tablespoons oil until golden brown, about 3 minutes. Remove, drain on paper towels, and cut into strips.
Rinse the spinach, trim and spin dry.
Heat the sandwich wraps slightly, brush with a little pesto and cover with the spinach leaves, bell pepper strips and cheese. Season with salt and pepper, turn opposite sides in and roll tightly. Cut in half and serve wrapped in napkins.