Garden Gourmet vegan wrap with ‘chicken style’ fillet pieces

Method Print recipe

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1. Slice the courgette and the aubergine into slices, put on a baking tray with olive oil, garlic, thyme and bake for 10 minutes at 170°C in the oven.
2. Slice the leaves out of the romaine lettuce and cut slices of tomatoes.
3. Mix the mayonnaise with the lemon juice and add some water to adjust the texture.
4. Put the tortilla wrap on a cutting board, spread the sauce on top and add the salad, the grilled vegetables and the sautéed vegan fillet pieces. Roll into a wrap, cut in half and serve.

Tips

1. Add homemade crisps as a side. You can add fresh chopped tarragon in the sauce for more freshness. Use flat bread or pita instead of the tortilla.