2 thick slices feta cheese

½ tsp dried oregano

1 tbsp olive oil

2 gluten free wraps

2 roasted capsicum/red peppers from a jar

6 slices roasted eggplant/aubergines from a jar

handful of Kalamata olives

4 lemon wedges

good handful flat leaf parsley sprigs



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/aubergine, feta and olives.

Heat through, squeeze over two of the lemon wedges and season well.

To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.

Recipe adapted from: Good Food

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