Vegetarian haggis pizza wrap

vegetarian-haggis-wrap

The Meat Eater’s away and I pondered what to have for dinner. I had planned to have a tortilla pizza but it rained all afternoon and I didn’t fancy cycling in the rain to the farm shop to buy mushrooms. That meant the toppings on my tortilla pizza would consist only of cheese and onion. Bit tame, really.

Then I remembered I had a pack of Macsween’s Microwaveable Haggis in the fridge. Result.

Despite the name, you don’t have to microwave the haggis (although if you want to microwave it, it only takes 60 seconds); you can grill it or fry it or stuff peppers or mushrooms (other vegetables are available to stuff) with it, or you can do what I did and make a pizza wrap with it. (You can also not do what I did and forget to add rocket and chilli flakes.)

Macsween’s Vegetarian Haggis is vegan, so if you want a vegan version, just leave out the cheese or use vegan cheese.

vegetarian-haggis-wrap-open

Vegetarian haggis pizza wrap (serves 1)

1 tortilla wrap
1 portion of Macsween’s Microwaveable Haggis, crumbled
3 tbsp tinned chopped tomatoes
1 tbsp chopped onion
1 green chilli, sliced
30g cheese, grated

Spread the tortilla with the chopped tomatoes, layer on the rest of the ingredients, leaving the cheese until last.

Roll up into a wrap and bake in the oven at 180C for 10-15 minutes until hot and the wrap’s just turning golden.

Update: My friend Lynda has christened this the ‘Hapiwrap’ – how brilliant is that for a name!

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