1 red pepper, finely chopped
4 tsp olive oil
1 tbsp garlic infused oil
2 tsp ground cumin
1 tsp smoked paprika
1 tbsp tomato purée
3 zucchini, sliced on the diagonal
175g cheddar, grated
1 red chili, finely chopped
large handful coriander, roughly chopped
8 gluten free wraps
Fry the pepper in half the olive oil for about 5 mins or until soft.
Stir through the garlic infused oil and cumin. Cook over a low heat for 1 min more.
Add the tomato purée and a few tbsp of water. Heat through, then season.
Meanwhile, toss the zucchini slices in the remaining oil with some seasoning.
Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
Mix the cheese, chili and coriander in a bowl. Spread the peppers over half of the gluten free wraps.
Lay over zucchini slices and scatter with cheese mixture.
Top with the remaining gluten free wraps, pressing the two together.
Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the gluten free wraps are crisp.
Serve in wedges.
Recipe adapted from: Good Food