PIZZA QUESADILLA

One of my weekly go-to recipes whenever I'm short on time and feel like a cheeky, but not so cheeky meal!

INGREDIENTS

1 tbsp olive oil

6-8 almond flour wraps (I use siete)

2 cups grated zucchini

1 ½ cups grated cauliflower

1 ½ cups shredded cabbage

½ cups peppers chopped

1 cup black olives chopped

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp dried parsley

⅛ tsp hing

¾ cup strained tomatoes

2 tbsp chopped jalapenos (optional)

1 cup grated vegan mozzarella

1 tsp salt

THE MAGIC

1. grate your zucchini and cauliflower, squeeze water out of the zucchini

2. thinly slice your cabbage or use a mandoline to shred it

3. chop your peppers and olives

4. Pour the oil into a nonstick pan and heat on a medium flame for a couple of minutes

5. add in your cabbage, salt and hing, saute for a couple of minutes then add the rest of the veggies in and stir fry on medium to high heat for 6-8 minutes

6. Once soft ( I like mine soft but not mushy, so keep an eye on it to make sure you get the texture of veggies you prefer) add in all the dried herbs, strained tomatoes, and 1/2 cup of the mozzarella, and cook on low heat for another 5 minutes

7. Heat your cast iron pan or another non-stick pan, spray some oil and toast 2 wraps for a couple of minutes each side till slightly brown, then place a couple of tbsp of the the filling onto a one wrap, sprinkle over some cheese and place the second wrap over the top and press down with a spatula

8. cook on either side for about 2-3 minutes on medium to high heat till crisp and brown, when you turn the quesadilla over spray some more oil to make sure both sides are crispy

9. Eat hot or cold ( done both and both taste gooood, hot and fresh is obviously better though)

♡ sprinkle some love, say a prayer of gratitude and eat with delight!

Notes: you can of course substitute the wraps for any wrap ya fancy