Wholemeal wrap with cottage cheese, grilled vegetables and pesto

Ingredients

For 1 serving

• Whole wheat tortillas2
• Low-fat cottage cheese180 g
• Zucchini100 g
• Eggplant100 g
• Arugula20 g
• Basil pesto10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Heat a griddle or ridged pan over high heat. Meanwhile wash and trim the courgettes and aubergines and slice them thinly lengthways, about 3–4 mm.
2. Grill the vegetables for 2–3 minutes per side, until soft and marked with dark lines; dress with the extra virgin olive oil and a pinch of salt.
3. Drain the cottage cheese well in a sieve and mix it with the pesto; wash and dry the rocket.
4. Warm the wholemeal tortillas in a dry pan for 20–30 seconds per side, until soft; spread them with the cottage cheese mixture and add the vegetables and rocket.
5. Roll the tortillas up tightly, tucking one end in, and cut them in half on the diagonal.