Recipe by: Peter Thornley, Executive Chef, Icon Restaurant, Te Papa, Wellington

This is a great brunch on the run alternative on the deck the morning after with good coffee and friends, also easily microwaved as a lunch option for that busy executive or secretary.

6 flour Tortilla
6 large Portabello mushrooms grilled until soft
150grams double cream brie
12 rashers grilled streaky bacon
1 tbsp chopped rosemary
Freshly milled pepper
Salt

Warm tortilla in a large pan for 15 seconds on each side.  Cut the brie into strips.  Slice the mushrooms.  Divide the portabello mushrooms, brie and bacon evenly between the six tortillas.  Sprinkle with the rosemary and season.

Fold the right and left hand edges over the filling toward the centre.  Fold the bottom edge of the tortilla toward the centre and gently roll until completely wrapped around the filling.

Warm in the oven at 150C for 5 to 8 minutes until the brie melts.

Serves 6.