HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThree Cheese Tortizzas
Three Cheese Tortizzas

Three Cheese Tortizzas

with Sweet Potato Chips and Rocket Salad

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These delicious Three Cheese Tortizzas have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedVeggieUnder 650 calories
Allergens:MilkSulphitesCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

125 grams

Baby Plum Tomatoes

30 grams

Mature Cheddar Cheese


30 grams

Double Gloucester


30 grams

Red Leicester


150 grams

Closed Cup Mushrooms

1 unit(s)

Garlic Clove

1 sachet

Red Wine Vinegar


2 sachet

Tomato Puree

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

40 grams


Not included in your delivery

½ tbsp

Olive Oil for the Dressing

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2376 kJ
Energy (kcal)568 kcal
Fat22.8 g
of which saturates12.4 g
Carbohydrate66.6 g
of which sugars15.7 g
Protein20.4 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.


Halve the baby plum tomatoes.
Grate the Cheddar, Double Gloucester and Red Leicester.
Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the mushrooms and season with salt and pepper. Stir-fry until browned, 7-8 mins. TIP: Do this in batches if your pan is small - you want the mushrooms to fry, not stew.
Once the mushrooms are cooked, stir in the garlic and cook for 1 min more. Remove from the heat and set aside.


Meanwhile, put the red wine vinegar and olive oil for the dressing (see ingredients for amount) into a large bowl. Season with salt and pepper, then mix together. Set the dressing aside.
In another small bowl, combine the tomato puree and water for the sauce (see ingredients for amount).


Arrange your tortillas (2 per person) on a baking tray (use two if necessary) and cover with the tomato puree mix, leaving a 1cm border around the edge.
Share the mushrooms and baby plum tomatoes between the tortillas, then top with the grated cheeses.
Bake the tortizzas on the middle shelf of your oven until golden and the cheese is bubbly, 7-8 mins.


Add the rocket to the bowl of dressing and toss together.
When the tortizzas are ready, transfer them to your plates and serve with the sweet potato chips and salad alongside. Enjoy!