Loaded Veggie & Chilli Baked Wraps

1.Preheat your oven to 200°C (390°F).

2.Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they release moisture and start to brown.

3.Add the chopped onion and sliced capsicum to the skillet. Cook for another 3-4 minutes until softened but still slightly crisp.

4.Stir in the shredded cabbage and grated carrot, cooking for 2-3 minutes to retain crunch.

5.Add the diced tomato, chili sauce, tomato ketchup, soy sauce, garlic powder, smoked paprika, salt, and pepper. Mix well and cook for another 2 minutes until the mixture is heated through and slightly saucy. Taste and adjust seasoning or chili level as desired.

6.Remove the skillet from heat. Lay out the flour tortillas on a clean surface. Divide the vegetable mixture evenly among the tortillas, placing it in the center of each.

7.Sprinkle a generous amount of shredded cheese over the vegetable filling in each wrap.

8.Fold the sides of each tortilla over the filling and roll tightly to form wraps. Place the wraps seam side down on a baking tray lined with parchment paper.

9.Brush the tops of the wraps lightly with the remaining olive oil for a golden finish.

10.Bake in the preheated oven for 15-20 minutes, or until the wraps are golden brown and the cheese inside is melted and bubbly.

11.Remove from oven and let cool for 2 minutes. Garnish with fresh coriander or parsley if desired.

12.Serve warm as a quick and delicious evening snack.