Roast med veg wrap

Roast med veg wrap

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

To ensure you get a really healthy wrap, it’s best to put it together yourself. Due to their shape, you can squeeze in plenty of vegetables. These wraps are ideal to eat on-the-go and are also perfect for the packed lunch box.

Ingredients

Quantity Ingredient
1 medium onion, sliced into thickish rounds, (160g)
1 romano pepper, cut into large chunks, (120g)
1/2 aubergine, cut into half moons, (160g)
1 tablespoon olive oil
sea salt
freshly ground black pepper
60g sun-blushed tomatoes or slow-roasted tomatoes
40g olives, pitted and chopped
2 large seeded wraps

Method

  1. Preheat the oven to 200°C.
  2. Place the onion, pepper and aubergine in a roasting tin with the oil and cook for 30 minutes. Once cooked, season well, add the sun-blushed tomatoes and olives and mix.
  3. Take 1 tbsp of the mix and mash a little with a fork. Spread this over a wrap before adding half of the unmashed mix in the middle. Fold up the wrap, tucking in the sides. Repeat to roll the second wrap. Cut each in half with a serrated knife.
Tags:
Healthy
five a day
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