Preheat the oven to 180°C. Line a Baking tray with baking paper.

Heat a non-stick pan over medium heat and cook the plant-based mince, breaking it up and cooking until browned. Season with salt and pepper.

Finely slice up the onion, capsicum and mushrooms.

Spread the tomato paste over the wrap, then top with the spinach leaves, plant-based mince, mushrooms, capsicum, olives, oregano and dairy-free cheese.

Place on the baking tray and cook for around 20 minutes until the base is crispy and the cheese is melted.