About half a punnet of chestnut mushrooms and some spinach needed eating up, so I deliberately made last night’s cabbage dish with only half a mozzarella ball, and saved the rest for today’s lunch.
Finely chopped the mushrooms and set them to cook down slowly in some olive oil. Put the wraps on individual plates, and scattered some raw spinach leaves on them. Chopped the mozzarella quite small. When the mushrooms were done, added salt and black pepper and the rest of the spinach, and stirred till it wilted. Then added the mozzarella.
Bunged the resultant gloopy mess onto the wraps – as always I’d made to much, so some of it oozed out, but that didn’t affect the fab flavour one iota!
About 360 calories, I reckon.