Skip to content
Sunny Spanish pepper wraps recipe

Sunny Spanish pepper wraps recipe

2 ratings

Sizzling smoky peppers are wrapped up in a tortilla with houmous, sweet smoked paprika and salad cheese for an easy veggie barbecue dish. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook, 15 mins to cool
  • 364 calories / serving
  • Vegetarian


  • 4 red Spanish pointed peppers
  • 4 large white wraps
  • 200g reduced-fat houmous
  • ½ tsp sweet smoked paprika
  • 100g reduced-fat salad cheese, roughly crumbled
  • 50g rocket

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    4g 19%
  • Sugars

    9g 10%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 44.2g Protein 14.1g Fibre 9.5g


  1. Light the barbecue at least 40 mins before cooking. It’s ready when the large flames have died down, and the coals are white and ashy. Alternatively, preheat the grill to medium-high.Put the peppers onto the grill over a direct heat with the lid on. Allow to cook for 4-5 mins on each side until the skin is completely blackened.
  2. Put the peppers into a heatproof bowl and cover with a plate for 15 mins until just cool enough to handle. Peel off and discard the skins, then carefully open up the peppers and scoop out the seeds and green tip, before roughly slicing the peppers.
  3. Put the wraps on the barbecue for about 30 secs on each side until lightly marked, then spread with the houmous followed by a sprinkling of paprika and the peppers on the top. Crumble over the reduced-fat salad cheese, then scatter over the rocket. Fold over the top and bottom of the wraps (about 3cm), then roll them from left to right into a burrito shape. Cut in half and serve immediately.

Tip: To make indoors, put the peppers under a hot grill for 6-7 mins on each side until charred and warm the wraps in a frying pan or on a griddle pan.

See more Vegetarian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.