Pre heat the grill to a medium heat.
To make the filling
Place a large frying pan on a high heat and heat the olive oil. When the oil is hot add the chopped onions and peppers and fry for a couple of minutes until the onions are softened.
While the onions are frying cut the chorizo slices into quarters and halve the olives. Once the onions are soft add the chorizo and olives to the pan and cook for a further 2–3 minutes.
Add the tomatoes and mixed herbs to the mixture and reduce until you have a thick, almost dry, sauce.
To make the topping
Break the slice of bread up into smaller pieces and place in a food processor with the packet of crisps.
Add the grated cheese and mixed herbs and blitz until you have fine evenly sized crumbs. Set aside until you are ready to assemble the wraps.
To make the coleslaw
Peel and grate the carrots and place in a large bowl. Wash and shred the cabbage and add it to the carrot. Add the mayonnaise and mix well, season to taste.
Lay each wrap out and divide the filling equally between the wraps. Transfer the wraps to a large baking sheet and fold each one in half. Press down firmly to make sure that the filling does not leak out.
Sprinkle the crunchy topping over the folded wraps and place under the pre heated grill until the topping is golden and bubbling.
Serve on a plate garnished with the coleslaw and sliced tomatoes topped with chopped parsley.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.