2 large tortillas<br />
1 1/2 tbsp olive oil<br />
2 medium red onions, peeled & thinly sliced<br />
1 tsp brown sugar<br />
1 1/2 tsp balsamic vinegar<br />
salt & freshly ground black pepper<br />
1 ball mozzarella<br />
25 g handful rocket leaves<ol>
<li>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.</li>
<li>Stir in the sugar, 1 tbsp balsamic vinegar and seasoning and continue to cook for a 5 minutes.</li>
<li>Turn the heat up and cook for one minute until all the liquid has evaporated. Remove from the heat and leave to cool.</li>
<li>Heat the tortillas according to the packet instructions – either in a microwave or in a dry frying pan.</li>
<li>Divide the cooked onion mixture between the tortillas, slice the mozzarella and lay on top of the onions and season.</li>
<li>Toss the rocket leaves with the rest of the oil and balsamic vinegar and place on top of the mozzarella cheese.</li>
<li>Roll up the tortillas and then cut in half diagonally before serving.</li>
</ol>
Caramelised Onion & Mozzarella Tortilla Wraps
Mozzarella is a good source of calcium, so it’s a good lunchbox filling & tastes heavenly in this wrap with sticky caramelised red onions.
