Information
Prep: 15 mins | Cook time: 10 minutes | Total Time: 25 minutes | Vegetarian
Ingredients list
- 1 red capsicum, chopped into large pieces
- 1 zucchini, sliced lengthways and scored in a criss-cross pattern
- 1 tbsp grapeseed oil (or olive oil)
- Salt & pepper, to taste
- 2 low-carb wraps or tortillas
- 2 tbsp pesto
- 1/4 cup crumbled feta
- Fresh basil leaves
- A handful of mixed salad leaves, to serve
Method
- Chop up capsicum and zucchini. Cut the zucchini lengthways and score the flesh lightly to help it cook faster. Place the vegetables in a bowl, drizzle with grapeseed oil, season with salt and pepper, and toss to coat.
- Heat a BBQ or grill plate over high heat. Grill the vegetables until browned and tender on both sides. Remove from heat and slice into bite-sized pieces.
- Take one wrap and fold it in half to find the center point. Cut a slit from the center to the edge to create a fold guide. Divide the wrap into four imaginary quarters: spread pesto in one quarter, add crumbled feta in the next, fresh basil in the third, and fill the final quarter with your grilled vegetables.
- Fold the wrap in on itself, one quarter at a time, creating a layered triangle. Place the folded wrap back on the BBQ or pan and toast until golden and warmed through on both sides.
- Serve over a bed of salad leaves. Slice in half if desired, and enjoy warm.
