Chargrilled Vegetable Wraps

Chargrilled Vegetable Wraps

These delicious wraps make a quick lunch for two. But be warned, they're so good, you'll be tempted to eat both wraps yourself.

CAL P/SERVE
406
kJ P/SERVE
1700
FAT P/SERVE
10.9g
CARBS P/SERVE
59.5g
PROTEIN P/SERVE
13.9g
SUGAR P/SERVE
17.7g
SODIUM P/SERVE
951g
FAT
%
2.9%
ENERGY RDI%
19.5%

If you like to take your lunch to work with you occasionally, these wraps are perfect.

Ingredients

  • 2 Tortilla Wraps, reduced fat or mountain bread or Pita Bread
  • 1 Zucchini (aka courgette) thinly sliced along the length
  • 6 thin slices of pumpkin
  • 6 thin slices of sweet potato (aka yams, kumara)
  • ¼ cup red capsicum (aka red sweet pepper) strips (we used from Jar)
  • ¼ cup crumbled feta
  • 2 tablespoons caramelized onions
  • 1 teaspoon olive tapenade (olive spread) or just use black olives
  • 2 teaspoons natural yoghurt
  • ¼ cup fresh spinach leaves

Method

  1. Heat a BBQ or griddle pan on high heat (around 5 mins).  Spray your zucchini with some cooking spray on both sides.  Cook on high heat 4 mins each side, take off and set aside on paper towels.
  2. Spray pumpkin with oil both sides and repeat cooking process, take off heat and set aside.
  3. Spray Sweet Potato and cook as above, take off heat and set aside.  The cooking of these vegetables can be done in advance and stored on plate in fridge.
  4. Now assemble wrap.
  5. Layout your tortilla wraps on plate or bench.  Spread Olive paste and caramilized onions down side in front of you.  Layer with half the zucchini, pumpkin, sweet potato, capsicum, feta, drizzle yoghurt and a few spinach leaves.  Don’t over stuff as you won’t be able to roll the wrap tightly.
  6. Now roll tightly into a wrap and tie with string both ends (or place toothpick).
  7. Serve for lunch or cut each wrap into 4/5 slices for entertaining appetizers.

Nutrition Table

Servings: 2 Serving size:372g
Average Serve Average 100g
Energy 1700 kJ 456 kJ
  406 Cal 109 Cal
Protein 13.9 g 3.8 g
Fat, total 10.9 g 2.9 g
- Saturated 4.1 g 1.1 g
Carbohydrate 59.5 g 16 g
- Sugars 17.7 g 4.8 g
Sodium 951 mg 256 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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