Toasted Mediterranean Wrap Triangle
By Ange
Cals:
Ingredients:
- Low GI wrap
- 50g cooked chicken
- 50g low fat ricotta
- Â 20g pesto dip
- 25g zucchini
- 25g eggplant
- 100g pumpkin
- 25g red capsicum
- baby spinach
- salt and pepper
Method:
- Preheat oven to 180degrees.
- Slice the pumpkin, zucchini, eggplant and capsicum into thin strips
- Bake for 15 minutes on a sheet of baking paper
- Spread the pesto and ricotta cheese over the bread or wrap, then add the chicken. Use poached chicken or sliced chicken bread.
- Once the vegetables are cooked, layer over the chicken then season lightly.
- Place in wrap in a sandwich press or hot fry pan and cook to your preference. Remove from the toasted then add the baby spinach to serve.
Our founder
Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.
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