Roasted Aubergine and Pepper Wrap

A great way to mix up your lunch and add in plenty of veggies and optional extra protein! The dressing is so delicious and versatile and makes a great salad dressing too!

Time: 40-45 minutes

Makes: 2 wraps

Ingredients

Roasted Vegetables:

1 aubergine chopped

1 red pepper chopped

1 tbsp olive oil

1 tsp mixed herbs

Salt and pepper to season

Dressing:

20g fresh basil

8g fresh mint

1 tbsp almond butter

25ml olive oil

15ml lime juice

Egg wrap (optional*):

4 eggs

Drop of olive oil

Pinch of salt and pepper

*For a vegan option swap the egg wrap for a wheat or gluten free wrap.

Salad:

Handful of rocket

You will need

Lined baking tray

Blender or hand blender

Large bowl

Medium sized frying pan

Method

1. Pre-heat oven to 200C

2. Mix chopped aubergine, pepper, olive oil, mixed herbs, salt and pepper in a bowl. Make sure the vegetables are fully coated, and add to a lined baking tray.

3. Place vegetables into the oven and cook for 25-30 minutes until soft and cooked through.

4. To make your dressing blend all of your ingredients together at once until smooth.

5. To make 1 egg wrap, simply heat your olive oil in a pan. Whisk 2 eggs salt and pepper in a bowl and cook in the pan like you would an omelette. It will only take a couple of minutes to cook both sides.

6. Make your wrap! Add your roasted vegetables to your wrap and top with rocket and your dressing.

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Wraps: If you opt for a normal wrap (not the egg one), go for a wheat-free or gluten-free alternative.