Preheat oven to 200°c

Chop peppers, onions, mushrooms, garlic (any other veg you want to add) place in a bowl, season with salt and pepper and add 2 tbl spoons of balsamic vinegar.

Add a further tbl spoon of balsamic vinegar to a frying pay and bring to medium heat.

Add all your chopped ingrediants to the pan and add a pinch of chilli powder. (Adjust to taste)

Add the spinach and continue to cook for a further 5 minutes

Whilst cooking, lay out wholemeal wraps, and mix tomato puree ( roughly 150ml) and basil in a dish and spread evenly onto wraps in a thin layer

Take veg off the heat and cover one half of the wrap, leaving about a cm gap around the outside

Cut your chilli cheese into small blocks, and place about 6 blocks on top of the filling

Fold over the other half of the wrap and press the edges together making sure of no gaps.

Cut a breathing hole in the fullest part of the calzone

Place in the oven for 10 mins or until crisp

To finish, serves with fresh mixed leaves and a cool ranch sauce on top.