Air fryer pizza pockets

Prep Time: 15 mins
Cooking Time: 25 mins
Serves: 4

Ingredients:

2 tsp extra virgin olive oil
1/2 red capsicum, finely chopped
6 (100g) button mushrooms, sliced
120g baby spinach
50g lean leg ham, finely chopped
80g fetta, crumbled
1/4 cup fresh basil leaves, torn
1/2 tsp dried oregano
4 Helga’s Traditional White Wraps
1/3 cup tomato paste
Olive oil spray
Green salad, to serve

Method:

Step 1:

Heat oil in a frying pan over medium-high heat. Cook capsicum for 5 minutes or until just starting to soften. Add mushrooms. Cook for a further 5 minutes or until mushrooms are golden and any liquid in pan has evaporated. Transfer to a bowl. Set aside for 10 minutes to cool.

Step 2:

Meanwhile, place spinach in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until wilted. Drain. Set aside for 10 minutes to cool.

Step 3:

Squeeze excess moisture from spinach and add to capsicum mixture. Add ham, fetta, basil and oregano. Season with salt and pepper. Mix to combine.

Step 4:

Place one wrap on a flat surface. Spread 1 tablespoon tomato paste over centre of wrap. Top with one-quarter of the capsicum mixture. Roll up wrap, folding in sides, to enclose filling and form a parcel. Repeat process with remaining wraps, tomato paste and capsicum mixture to make 4 parcels. Spray tops with oil.

Step 5:

Preheat air fryer on 180C. Cook parcels, seam-side down and in 2 batches, for 6 to 8 minutes or until golden and crisp. Serve with salad