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  • Robertsons Origanum 6 x 300g 4 g
  • Garlic, roughly chopped 42 g
  • Mushroom (roughly chopped),Filed mushrooms, broken (divided evenly between 4 pizzas) 600 g
  • Red Onion (sliced) peeled and sliced (divided evenly between 4 wraps) 860 g
  • Butter 160 g


  • Robertsons Origanum 6 x 300g
  • Feta cheese, low fat crumbled 440 g
  • Peppadews, sliced (divided evenly between 4 wraps) 320 ml
  • Sunflower seeds(divided evenly between 4 wraps)


  1. Toppings:

    • Using a stick blender, blend the Knorr Tomato Pronto, Robertsons Veggie Seasoning, Robertsons Origanum and garlic until smooth.
    • Saute’ the mushrooms in the 80g of butter.
    • Caramalize the onions in the other 80g of butter.
  2. Assemble:

    • Spread the tomato mixture on the base of 4 largetortilla wrap, followed by a portion of mushrooms and onions.
    • Crumble the feta evenly over the 4 pizza basesand place the sliced peppadews evenly.
    • Sprinkle the Robertsons Italian Herb and Robertsons Origanum over each wrap and bake in the preheated oven at 180˚C for 7 minutes.
  3. Garnish:

    • Season with cracked black pepper and the fresh herbs, coriander, basil and mint leaves.
    • Drizzle the Hellmanns Mediterranean Light dressing over the cooked wraps

    Chef tip: alternatively use sundried tomato and basil wraps, or wholegrain seeded wraps