Tasty and quick snacks.


  • ½ red pepper (quartered and seeded)
  • 40 g fresh creamy goats’ cheese
  • 8 g mint (chopped)
  • 2 (8") flour tortillas
  • salt and black pepper


  • Grill and peel the pepper quarters, then cut the peeled pepper quarters into julienne strips.
  • Heat a dry heavy-bottomed frying pan over a medium heat.
  • Place 1 tortilla in the pan and cook for about 15 seconds, until warm.
  • Remove the tortilla from the pan and cover with a clean towel.
  • Repeat this process with the remaining tortilla.
  • Spread one of the warmed tortillas with 1 tablespoon goats’ cheese, top with half of the pepper julienne strips, then sprinkle with mint and a pinch of salt and pepper.
  • Roll up the tortilla gently but firmly as you would a swiss roll, then wrap securely in clingfilm.
  • Make sure the ends are twisted and repeat with the remaining tortilla and filling.
  • Put in the fridge for about 1 hour or overnight.
  • When these are taken out, still wrapped in clingfilm, cut each tortilla wrap diagonally into 5 slices.
  • Discard the clingfilm after slicing and serve.