Pepper, tomato and goat cheese wrap


I am back home for Christmas and I am enjoying the all the free time again and the nice kitchen. Between all of the Christmas baking I was looking for some savoury quick meal to rescue me from all the sugar and flour. I found this recipe from Amuse Your Bouche and I loved it. It does take  a long time but most of it doesn’t require any supervision besides an occasional stir. And the absolutely perfect the caramelised peppers and onions are complemented by the fresh goat cheese and sour cream. I can eat goat cheese with anything but if you are not such a big fan can change the sour cream goat cheese ratio for the same creaminess without so much cheese.


Chop the veg into thin slices and fry and let caramelise in the pan. This requires a bit of patience but should be done in about 30 minutes.


Then chop the basil and mix with sour cream and season well to taste.


Finally wrap and enjoy either now or later.


Pepper, tomato and goat cheese wrap
Adapted from Mediterranean vegetable flatbread with goat’s cheese at Amuse Your Bouche
Prep time: 15 mins
Cook time: 30 mins
Makes 2 wraps.

  • 2 peppers
  • 10 cherry tomatoes
  • 1 red onion
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • bunch basil leaves
  • 4 tablespoon sour cream
  • Salt
  • Freshly ground pepper
  • 100 g goat cheese, crumbled
  • 2 tortilla wraps
  1. Thinly slice the peppers and onion.
  2. Put the tomatoes and the sliced veg on a pan and add the oil and balsamic vinegar.
  3. Cook medium low heat until the veg goes soft and then caramelises.
  4. Chop half of the basil, mix with the sour cream and then season with salt and pepper to taste.
  5. Put the caramelised veg, goat cheese, sour cream and some fresh basil onto the wrap. Wrap like a burrito.

Serve or take it with you for later.

Print the recipe here.


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