Caramelised red onion, peperonata and ricotta wrap

1. Heat the olive oil in a pan and add the sliced red onions, garlic, peppers and pine nuts. Cook out on a medium to low heat for 10 minutes. Add the passata, balsamic vinegar, basil and salt and pepper, and leave to cook for another 35 minutes. Remove from the heat, adjust the seasoning as required and allow to cool.

2. On a chopping board, lay out the wraps and spoon the peperonata into the middle, topping with the ricotta and the capers. Fold the wrap (making sure to tuck in the sides), and place in a pan on medium heat to toast on both sides. Cut in half and serve.