Tom Daley’s Skinni Wrap with Chargrilled Courgette and Spicy Feta and mixed Olive Tapenade

Serves: 2

You will need

2 Deli Kitchen Skinni Wraps
1 large courgette, sliced on the diagonal 5mm thick
1 tsp olive oil
½ mild red chilli
50g mixed pitted olives
Few sprigs basil, leaves only
50g reduced fat feta
Handful cherry tomatoes, halved or quartered



Directions

1. Heat a large griddle pan. Toss courgettes with oil and griddle in batches for two minutes per side until cooked through. Set aside.

2. Meanwhile, finely chop chilli on a chopping board, add olives and basil, roughly chop to combine. Crumble over the feta and mix through.

3. Divide courgettes, tomatoes and tapenade between the wraps. Fold in the sides and roll.

Recipe courtesy of www.mydelikitchen.co.uk 



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