• 2 Gluten Free Old El Paso white corn tortillas
  • 35g pizza tomato and basil pizza topping
  • 35g 50% less fat ready grated cheese
  • 40g yellow pepper
  • 35g tomatoes (3 cherry tomatoes)
  • 1 large free-range egg
  • oil, for frying


  • STEP 1
    Preheat the grill to 220C. Place a baking tray under the grill to heat. Wash and chop the pepper - into small pieces - and the tomatoes - each into three slices.
  • STEP 2
    Take 2 tortillas and spread the pizza topping equally across them so that there is a 1/2 cm gap between the sauce and the edge of the wrap. Sprinkle the cheese and vegetables evenly over both.
  • STEP 3
    Place both tortillas on the hot baking tray and grill for 4-5 minutes until the vegetables look cooked and the edges of the tortillas turn golden and slightly crispy. During this time, heat a little oil in a pan and fry the egg. When all is cooked, turn the grill and hob off and warm a plate for a few moments in the cooling oven. Serve on the plate however you like.

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