Wholegrain wrap: 1 large (60g), Hummus: 60g (1/4 cup), Roasted red peppers: 50g (1/2 cup, sliced), Roasted zucchini: 50g (1/2 cup, sliced), Roasted eggplant: 50g (1/2 cup, sliced), Spinach: 30g (1 cup), Feta cheese: 30g (2 tbsp, crumbled), Kalamata olives: 20g (6-8, pitted and sliced), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Oregano: 1g (1/2 tsp, dried), Black pepper: to taste
1. Prepare vegetables: Toss 50g each of sliced red peppers, zucchini, and eggplant with 5ml olive oil, 1g oregano, and black pepper. Roast at 200°C (400°F) for 20 minutes until tender. 2. Assemble wrap: Spread 60g hummus on 60g wholegrain wrap. 3. Layer ingredients: Add 30g spinach, roasted vegetables, 30g crumbled feta, and 20g sliced olives. 4. Finish: Drizzle with 5ml lemon juice, roll tightly, and slice in half diagonally.
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