Sticky Pineapple & Pepper Wraps
Preheat the oven to 220 degrees Celsius. Heat the oil in a pan and fry the onion, garlic and peppers for around five minutes to soften. Add the pineapple, chopped tomatoes, tomato puree, lime juice and zest, soy sauce and honey and sauté for a few more minutes until warmed through. Divide the mixture between the tortillas (heat beforehand), roll them up, place on a pre-heated baking tray and bake in the oven for 3-4 minutes. Serve immediately garnished with the coriander and with a dollop of sour cream alongside.
Preparation time: 35 mins
Per portion: 2067 kJ / 494 kcal
Ingredients for 4 portions:
- > 4 tbsp. olive oil
- > 1 large onion, grated
- > 2 garlic cloves, grated
- > 2 of each red and yellow peppers, de-seeded and cut in long strips
- > 400 g tinned or fresh pineapple, drained and chopped
- > 200 g tinned chopped tomatoes, drained
- > 1 tbsp. tomato puree
- > 1 lime, juice and zest, grated
- > 3 tbsp. Kikkoman soy sauce
- > 1 tbsp. honey
- > 4 soft flour tortillas
- > handful fresh coriander to garnish
- > sour cream to serve
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