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  • Garlic, roughly chopped 42.0 g
  • Mushroom (roughly chopped),Filed mushrooms, broken (divided evenly between 4 pizzas) 600.0 g
  • Red onion (sliced)peeled and sliced (divided evenly between 4 wraps) 860.0 g
  • Butter 160.0 g


  • Feta cheese 440.0 g
  • Peppadews, sliced (divided evenly between 4 wraps) 320.0 ml
  • Sunflower seeds
  • Tortilla wraps 4.0 whole


  1. Toppings:

    • Using a stick blender, blend the Knorr Tomato Pronto, Robertsons Veggie Seasoning 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 large tortilla wrap, followed by a portion of mushrooms and caramelized onion.
    • Crumble the feta evenly over the 4 pizza bases and place the sliced peppadews evenly.
    • Sprinkle the Robertsons Mixed Herbs over each wrap and bake in the preheated oven at 180˚C for 7 minutes.
  3. Garnish:

    • Season with cracked black pepper and toasted sunflower seeds 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