• 2 small soft flour tortillas
  • 2 teaspoons sun-dried tomato paste
  • 1 tomato, sliced
  • 2 bacon rashers, grilled and chopped
  • 4 slices Milano salami, cut into strips
  • 75 g (3 oz) mozzarella cheese, thinly sliced
  • a few basil leaves
  • 4–6 baby spinach leaves
  • 1 tablespoon olive oil
  • salt and pepper

Rinse one side of each tortilla with water to soften, then spread tomato paste over the dampened side and layer the tomato, bacon, salami and mozzarella on top. Add the basil leaves and spinach and a little salt and pepper.

Fold each tortilla over the filling and press the edges together (don't worry if the edges don't stick together in places). Brush the dry outsides of the tortillas with oil and cook in a ridged grill pan or frying pan for 1–2 minutes on each side or until golden. Cut in half and serve immediately.

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