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  • 2 large tortillas
  • 1 1/2 tbsp olive oil
  • 2 medium red onions, peeled & thinly sliced
  • 1 tsp brown sugar
  • 1 1/2 tsp balsamic vinegar
  • salt & freshly ground black pepper
  • 1 ball mozzarella
  • 25 g handful rocket leaves


  1. Heat 1 tbsp olive oil in a non stick frying pan, add the onions and thyme and stir over a low heat for 15 minutes.
  2. Stir in the sugar, 1 tbsp balsamic vinegar and seasoning and continue to cook for a 5 minutes.
  3. Turn the heat up and cook for one minute until all the liquid has evaporated. Remove from the heat and leave to cool.
  4. Heat the tortillas according to the packet instructions – either in a microwave or in a dry frying pan.
  5. Divide the cooked onion mixture between the tortillas, slice the mozzarella and lay on top of the onions and season.
  6. Toss the rocket leaves with the rest of the oil and balsamic vinegar and place on top of the mozzarella cheese.
  7. Roll up the tortillas and then cut in half diagonally before serving.
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