• 1 capsicum, thinly sliced
  • 1 sweet potato, thinly sliced
  • 1 cup baby spinach leaves
  • 1 tomato, thinly sliced
  • 1 cup low-fat cheese, grated
  • spray olive or canola oil spray
  • 1 to taste pepper
  • 6 wholemeal or wholegrain wraps


  1. Turn on sandwich press. Spray lightly with oil. Place capsicum and sweet potato on sandwich press, close lid and cook for 5 minutes or until soft.
  2. For each wrap, arrange sweet potato, capsicum, tomato, spinach, cheese and pepper.
  3. Fold each of the four sides to form an enclosed parcel.
  4. Cook toasties in the sandwich press folded side down with the lid closed for 5 min until lightly browned.

Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission


Try adding baked beans or left-over roast meat or vegies.

  • recipe step image
    Recipe by Food Sensations
  • recipe step image
  • recipe step image
  • recipe step image
    Cook the vegies in the sandwich press
  • recipe step image
    Fill the wraps and toast

*For a gluten-free version, use gluten-free wraps or bread.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 1283 kJ 577 kJ
307 Cal 138 Cal
Protein 15.2 g 6.8 g
Fat, total 5.7 g 2.6 g
— saturated 2.8 g 1.3 g
Carbohydrate 44 g 19.8 g
— sugars 8.9 g 4 g
Sodium 545 mg 245 mg
Fibre 7.8 g 3.5 g

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