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Tom Daley’s Skinni Wrap with chargrilled courgette & spicy feta and mixed olive tapenade






How to make

  • Heat a large griddle pan. Toss courgettes with oil and griddle in batches for two minutes per side until cooked through. Set aside.
  • Meanwhile, finely chop chilli on a chopping board, add olives and basil, roughly chop to combine. Crumble over the feta and mix through.
  • Divide courgettes, tomatoes and tapenade between the wraps. Fold in the sides and roll.


  • 2 Deli Kitchen Skinni Wraps
  • 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

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