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1
Roast the bell pepper by placing the whole pepper directly on the gas stove burner (if you have an electric stove, do this under the broiler) and cook, turning occasionally, for 10 to 15 minutes, or until it is almost completely black on all sides.
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2
Pick it up with some tongs or a fork, place it in a bowl, cover the bowl tightly with plastic wrap, and let it stand for 10 minutes.
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3
(The steam will loosen the skin and make it easy to peel off.)
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4
Scrape the blackened skin off the pepper with your fingers and discard it, along with the stem and seeds.
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5
Cut the pepper into 4 lengthwise strips.
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6
Beginning at the larger end of the avocado half, slide a spoon between the skin and flesh and gently scoop out the flesh in one whole piece.
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7
Cut it into 8 slices.
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8
Lay the tortilla flat and spread with the mustard.
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9
Place the cheese in the center of the tortilla and top with 2 of the bell pepper strips.
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10
Place the avocado slices over the bell pepper and arrange a layer of spinach leaves over the avocado.
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11
Fold up the bottom edge of the tortilla, then fold in both sides to form the wrap.
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12
Depending on when you buy them, red bell peppers can cost a few dollars each at their regular price.
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13
I buy them when they are in season (summertime) or when they go on sale, and roast and peel a bunch of them at one time.
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14
Then I cut them into strips and freeze them in an airtight container with wax paper between the layers of peppers.
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15
Theyll keep for several months, so you can just take them out as you need them.
