For this dinner we're using half of the leftover homemade pesto made earlier in the weekly menu.
2
Slice the red onion and grate parmesan.
3
Spread the pesto across half of each potato wrap, then sprinkle with bacon, half of the red onion slices and parmesan. Fold and bake in the middle of the oven at 220 degrees for about 10 minutes.
4
Make the salad by chopping cherry tomatoes and red onions and mixing them in a bowl with the remaining red onions, rocket and feta cheese.
