Roast Vegetable Wrap
- Andrew Gallagher
3Washed potatoes, diced
2Sweet potatoes small, diced
2Red onion, sliced thinly
6Lavash breads or corn tortillas
0.5cupLow-fat natural yoghurt
- Pre-heat oven to 200 C.
- Prepare vegetables and toss with olive oil and garlic in a baking tray.
- Arrange vegetables in a single layer and bake for 30 minutes until cooked but still firm, allow to cool.
- Lightly spread lavash bread with yoghurt. Place mixture of vegetables down the centre of the bread.
- Wrap bread, cut in half and serve.
Roasted winter vegetables seasoned with garlic and served in a wrap with yoghurt.
Roast vegetables can be prepared as a large batch and kept covered in the fridge. Larger quantities can be frozen and defrosted as needed.