A toasted wrap with crunchy fennel, capers and cherry tomatoes is a quick dinner idea when you want something crisp, warm and fresh at the same time. The filling is simple, the tortilla turns golden in a dry pan, and the melted cheese ties everything together.
This wrap works because the textures do the talking: thinly sliced fennel stays crunchy, capers add sharpness, cherry tomatoes bring sweetness and the cheese melts just enough to make the filling feel complete.
Toasted Wrap with Crunchy Fennel, Capers and Cherry Tomatoes
A crisp toasted wrap with a Mediterranean filling, fresh fennel, capers, cherry tomatoes and melted cheese.
Ingredients
- 2 large wheat tortillas
- 1/2 small bulb fresh fennel
- 8 to 10 cherry tomatoes
- 1 to 2 teaspoons drained capers
- 3 tablespoons Greek yogurt or cream cheese
- 50 g grated cheese, such as mozzarella or gouda
- 4 lettuce leaves, or a handful of lamb's lettuce or arugula
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- a few drops of lemon juice
Method
- Wash the fennel, remove the tough base and slice it as thinly as possible. A mandoline helps. Wash the cherry tomatoes and cut them into quarters, then roughly chop the capers.
- Mix the fennel, cherry tomatoes and capers in a bowl. Drizzle with olive oil and a few drops of lemon juice, then season with a pinch of salt and pepper. Toss gently.
- Place a tortilla on a flat surface and spread 1.5 tablespoons Greek yogurt or cream cheese down the centre. Add lettuce or arugula, half of the vegetable filling and half of the grated cheese.
- Fold the sides of the tortilla inward, then roll it tightly from the bottom into a firm wrap. Repeat with the second tortilla.
- Heat a dry pan over medium heat. Place the wraps seam-side down and cook for about 2 minutes on each side, until golden and crisp and the cheese inside melts.
- Cut the warm wraps diagonally and serve immediately.
Tip: Slice the fennel really thinly. That way it stays crisp, while its gentle anise-like flavour balances the capers and sweet tomatoes.
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Can I leave out the fennel?
You can, but fennel gives the wrap its fresh crunch. If you do not have it, use arugula, thinly sliced cabbage or cucumber.
Which cheese works best in a toasted wrap?
Mozzarella and gouda both work well because they melt nicely. You can also use any cheese you already have, as long as it is not too dry.
How do I stop the wrap from opening in the pan?
Place it seam-side down first. Once that side is toasted, the wrap holds its shape better and is easier to turn.
AI summary
Toasted wrap with crunchy fennel, capers and cherry tomatoes is a quick dinner for 2, ready in about 15 minutes. The recipe uses wheat tortillas, fresh fennel, cherry tomatoes, capers, Greek yogurt or cream cheese, grated cheese, lettuce or arugula, olive oil, salt, pepper and lemon juice. The wraps are filled, rolled and toasted in a dry pan until crisp.
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