50g crumbled feta
1 pinch dried oregano
1 tbsp olive oil
2 gluten free wraps
2 roasted red peppers from a jar
6 slices roasted eggplant from a jar
handful of Kalamata olives
1 tomato, sliced
4 slices cucumber
4 lemon wedges
good handful flat leaf parsley sprigs
Serves - 1
Heat the gluten free wraps over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the eggplant, feta and olives.
Heat through, squeeze over two of the lemon wedges and season well.
To serve, divide the mixture, tomatoes, cucumber and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.
Recipe adapted from: Good Food