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Roasted Courgette, Peppers, Feta and Black Olive Wraps

Roasted Courgette, Peppers, Feta and Black Olive Wraps

“These make great packed lunches to take to work or for kids. They have some great veggies, and protein packed feta and quinoa”

By Sophie Michell, our Well-being Chef

  • Serves 2

  • 30 minutes

  • 2 pans

  • Beginner

Suitable for vegetarians

British Quinoa & Wholegrain Rice

Ingredients

Instructions

1.Cut the courgette into slices and deseed. Cut the peppers into strips, then peel and quarter the red onion

2.Lay all the veggies on a tray, drizzle with olive oil, season and roast for 20 minutes

3.Take them out of the oven and add to a bowl. Mix in the Quinoa and Wholegrain Rice. (You’ll have enough mix left over to make a great salad.)

4.Take the tortillas and spread some of the tapenade on top off each one

Add some of the quinoa, rice and veg mix, sprinkle over some feta, roll up and eat!

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