Pepper, Ricotta And Arugula Pinwheels - cooking recipe

Ingredients

2 large red peppers
1 tbsp fresh lemon thyme leaves
2 tsp white wine vinegar
2 tsp lemon juice
1 tsp olive oil
1/2 tsp sugar
2 slices whole wheat lavash flatbread or flour tortillas
1/3 cup reduced fat ricotta cheese
1 cup baby arugula leaves

Preparation

Quarter peppers; discard seeds and membranes. Roast peppers under hot broiler, skin-side-up, until skin blisters and blackens. Cover peppers pieces with plastic wrap for 5 mins. Peel away skin then cut into thick strips.
Combine peppers, thyme, vinegar, lemon juice, oil and sugar in medium bowl.
Spread flatbread with ricotta cheese. Divide peppers mixture and arugula leaves among flatbread; roll up to enclose filling. Cut each roll into four pieces.