165g Arley Pancetta style pieces
10ml olive oil
Pinch of crushed chilli flakes – optional
5 tbsp passata
1 small red onion, peeled and thinly sliced
½ each red and green pepper, deseeded and cut into thin strips
60g mozzarella cheese or vegan cheese, grated
1 handful of basil leaves, roughly chopped
Extra virgin olive oil to drizzle
Preheat the oven to gas mark 6/200C.
Heat the oil in a frying pan over a medium heat, add the Pancetta and chilli flakes if using and cook for 8-9 minutes, stirring occasionally until the Pancetta are browned. Remove the pan from the heat.
Put the wraps onto a chopping board and make a straight cut in each from the bottom to the centre.
Cover each wrap with passata and then top one quarter of each with sliced onions.
Top the second quarter of each wrap with slices of pepper, the third quarter with the Pancetta and fourth quarter with the cheese.
Sprinkle the basil leaves over each wrap.
Starting at the bottom, fold one side of each wrap upwards so that you have ¾ circle and then fold to make a ½ circle and a final fold over to make a ¼ circle.
Place each wrap onto a lightly greased baking sheet or pizza tray, drizzle with olive oil and bake for 8-10 minutes until piping hot.
Cut each wrap into wedges and serve.