Monday night is vegetarian night in our family. After a lazy weekend filled with roasts and heavy meals, we feel like a little nourishment and this Roasted Vegetable Wrap with Zacusca Chilli is the perfect treat.

Full of veggie goodness and a nice kick from the Zacusca Chilli, it’s sure to become a go to recipe in your household too.



✅ 1 pack 8 wholegrain wraps

✅ 1 zucchini

✅1 eggplant

✅ 1/2 small kent pumpkin

✅ 1 ripe avocado

✅ 1 jar Zacusca Chilli

✅ 1 handful silvered almonds (about 1/2 cup)

✅ 1/2 cup kalamata olives

✅ 1 cup baby spinach

✅ 1/2 cup strained persian feta (marinated feta)

✅ salt and pepper to taste

✅ 1 tbsp extra virgin olive oil


How to cook it

Peel the pumpkin, but leave the zucchini and the eggplant with the skin on for flavour. Cut the vegetables into slices big enough to fit in a wrap, but about 1/2 inch thick.

Heat up a char grill until you can’t hold your hand above it for longer than 5 seconds. That’s when you know it’s ready for the veggies. Season the eggplant, zucchini and pumpkin with a little salt and pepper and place the veggie slices onto the grill. Cook until the edges darken, that’s when you know you can turn them. Cook them on the other side as well and set aside on a plate.

Spread a wholegrain wrap generously with Zacusca Chilli. Layer 1/4 cup of baby spinach, the roasted vegetable slices, the avocado, the olives, the Persian feta and the almonds. Close the wrap and grill for about 5 minutes on each side on the grill setting of your oven or on a griddle. Cut in half on an angle and serve. Yum!

❗HINT ❗For a vegan wrap, you can swap the Persian feta with vegan feta cheese.

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