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