Pizza wraps


  • Wholemeal or seeded wraps

  • Tomato purée

  • Chestnut mushrooms, thinly sliced

  • Cherry tomatoes, halved

  • Low salt sweetcorn niblets

  • Black olives, rinsed and halved

  • Skinless turkey breast, cooked, sliced or shredded

  • Smattering of rinsed capers

  • 0% fat yoghurt

  • Handful of rinsed rocket or any leaves you fancy


  • Heat the oven to 180 fan.

  • Using a spoon, spread a dollop of tomato purée onto the wrap, smearing it as close to the edges as you can.

  • Top the pizza base with your toppings, dolloping the yoghurt on last.

  • Cook in the oven for 15 minutes, or until the mushrooms and tomatoes are softened. Watch out for the base catching in the heat. 

  • Once cooked, top with the rocket and serve. I sometimes like to roll them up. 

  • This is embarrassingly simple, not particularly original, but very filling and delicious. 



  • All the veg are full of vitamins, minerals and in the case of the tomatoes, antioxidants such as lycopene. 

  • Wholemeal bread is rich in fibre and can help lower cholesterol.