Grilled Veggie Wraps

PREP TIME: 10min

COOK TIME: 10min SERVES: 2-4


  • 4 pita bread wraps

  • ½ eggplant

  • ½ red capsicum

  • ½ zucchini

  • ½ tsp minced garlic

  • 200g beetroot dip

  • 2 sprigs mint

  • 2 sprigs oregano

  • 100g feta, crumbed

  • 1 lemon

  • Spray oil

  • Salt

  • Pepper


  • Step 1: Lay each pita bread flat and generously spread with beetroot dip.

  • Step 2: Slice the eggplant, capsicum and zucchini into 1cm wide strips. Spray lightly with olive oil and season with salt and pepper.

  • Step 3: Place a grill pan over medium heat and grill the vegetables with the minced garlic until tender and lightly charred (approximately 6-8minutes).

  • Step 4: Place the grilled vegetables on top of the pita breads, distributing the vegetables equally.

  • Step 5: Crumb feta over the vegetables and sprinkle the mint and oregano leaves over the top.

  • Step 6: Add a squeeze of lemon juice to dress each wrap and roll to serve.