• 6 soft tortilla wraps
• 250g mature Cheddar cheese
• 6 tomatoes, thinly sliced
• 350g fresh spinach
• 350g jar tomato pasta sauce
• 350g jar tomato pasta sauce
• Mixed salad leaves, to serve
• Salt and freshly ground black pepper

1. Preheat the oven to 190°C (fan oven 170°C, gas mark 5).

2. grate the cheese onto a board and divide into six equal
portions.
3. Pack the spinach into a large saucepan and add a little water. Cover and cook for 3-4 mins until the leaves have wilted. Drain well, squeezing out the excess moisture. Cool for a few mins.

4. Place one tortilla wrap on a greased baking sheet. Spread 2-3tbsp of pasta sauce over the surface, then arrange one third of the spinach on top, season, then sprinkle with one pile of grated cheese. Place a second tortilla on top, spread with pasta sauce and arrange sliced tomatoes over the surface, sprinkling them with more cheese. Repeat the layers until the ingredients are used up, topping the final tortilla with just grated cheese and tomato slices.

5. Bake for 20-25 mins. Cool for 5 mins, then cut into slices and serve with mixed salad leaves.