Ingredients
Servings:4
6 soft flour tortilla wraps
1 14-ounce can chopped tomatoes
1 fresh red chili, chopped, optional
sea salt and freshly ground black pepper, to taste
1 10-ounce ball fresh mozzarella, cut into chunks
5 tablespoons creme fraiche
flat-leaf parsley, chopped for sprinkling
For the filling:
1 1/3 cups Swiss chard, trimmed
1 onion, thinly sliced
2 tablespoons olive oil
1 clove garlic, crushed
1 14-ounce can red kidney beans, drained and rinsed
1/2 cup feta cheese, crumbled
sea salt and freshly ground black pepper, to taste
Preparation
