Baked Tomato & Basil Tortilla Twirls

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What I love about this dish is how simple it is to make! It may look fancy with the artistic swirls but in fact is is just strips of tortilla baked in a tomato sauce!

This can be adapted to whatever filling you want, whether you love cheese, peppers, or any other veggies, this is so versatile to fit any diet.

Here is my vegan version which would wow any of your non-vegan friends as it is so delicious and rich in flavour. 


  • 1 Wholemeal Tortilla
  • 1 Small Diced Red Onion 
  • 1 Large Chopped Tomato 
  • 1/3 Cup  Passata 
  • Handful of Black Olives Chopped (Approx. 6)

A Generous Pinch of:

  • Dried Basil
  • Garlic Powder
  • Dired Rosemary
  • Dired Thyme 
  • 6 Fresh Basil Leaves 
  • Salt & Pepper


  • Preheat the oven to 180˚
  • Place an oven proof dish on a medium heat with a drizzle of olive oil
  • Finely chop the red onion, dice the tomatoes and add to the pan cooking for around 4 minutes
  • Add thepassata mix to the pan and add all the herbs and cook for a further 2 minutes to heat
  • Lay the wholewheat wrap on a flat surface and spread only 1/2 the passata mix on top
  • Roughly chop the olives and sprinkle over the tortilla along with most of the basil leaves (leave one or two to garnish at the end)
  • Using a sharp knife slice neat lines down the tortilla around 3cm apart
  • Gently roll the strips into swirls and place in the oven proof dish on top of the remaining half of the passata mix.
  • sprinkle a few more crushed basil leaves over the top and place in the oven for around 10-12 minutes
  • Take out the oven and enjoy!