Toasted Mushroom and Feta Flatbread
Serves: 4 (makes 6 in total)
Time: 20 mins
Am I right to assume that I am not the only one who has nights where you just really don’t feel like making dinner? This is one of those meals that after making it once you’ll be able to fly through and knock these bad boys up in about 10 maybe 15 minutes. Absolutely perfect in my book for an ‘I can’t be bothered’ night. I wouldn’t say they are nutritious or healthy, although you could argue that each individual component is, what they are is super tasty! and I think so much better than a delivery of takeaways. For years I have made them with soft pitas that you get from the deli, but they work great just with normal wraps and they aren’t as carb heavy.
Leftovers
If you can cook these fresh for lunch tomorrow that would be ideal, they don’t work so well reheated in a microwave so a panini press or frypan is the best option.
What you'll need
6 large tortilla wraps
1 packet of button mushrooms
1/2 a bag of baby spinach
1/4 bunch coriander
200g danish fets
200g cottage cheese
1 cup of grated mozzarella
red chilli (optional)
From the Pantry
olive oil
salt and pepper
Prep and Cook
Prep Filling
Heat a large frypan with 1 teaspoon of olive oil. Finely slice all the mushrooms and add to the frypan, cook just enough to release some moisture approx 1 minute, remove from pan and pop into a mixing bowl.
Wipe the pan out with a paper towel, and set aside.
Pick coriander leaves and roughly chop, then add to your mix along with the baby spinach leaves.
Crumble feta and add, along with the cottage cheese and mozzarella.
Finely chop red chilli.
Season really well.
Mix all together.
A Rolling Dinner
These Toasties are best served hot straight out of the pan, if you leave them to sit they loose the crunch and get soggy so I find them better to serve as a rolling dinner, which really just means that your eating one at a time as they come out of the pan rather than sitting down and eating all together, especially if you are cooking for four.
Cook Toasties
Spread mix across half of each wrap then fold.
(You want to cook these on a moderately low heat otherwise the wraps will be done before the filling is cooked).
Use the same pan that you cooked the mushrooms in and heat 1 teaspoon of olive oil up, then cook one wrap at a time for 2-3 minutes each side till lightly golden brown and crunchy.
I find I tend to turn them regularly so that both sides are cooked evenly.
Once the filling juices start to sizzle out the sides that’s a good indicator that they should be hot to eat.
Sprinkle over with some sea salt.
Slice into 3 and stack.
Enjoy !
Lunch tomorrow
There is only 1 each for lunch so you might need to add a healthy snack like fruit or chia puddings. And if you can these really are better cooked fresh or reheated in a frypan.