Quick artichoke flatbreads – Food & Home Magazine

Ingredients

• 4 x wholegrain tortilla wraps
• 60ml (¼ cup) tomato paste
• 100g (1 cup) grated mozzarella
• 8 portabellini mushrooms, quartered
• 1 red chilli, sliced
• 1 small jar artichokes, drained and sliced
• sea salt and freshly ground black pepper, to taste
• olive or avocado oil + extra, to serve
• fresh rocket, to serve
• ½ small red onion, finely chopped, to serve
• 2 spring onions, thinly sliced, to serve
• grated Parmesan, to serve