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Grilled Zucchini, Sweet Potato and Feta Wraps

Makes 16


  • 1 medium (300g) sweet potato, peeled and thinly sliced lengthways
  • 2 medium zucchini (200g), thinly sliced lengthways
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 250g Australian cream cheese
  • 100g Australian feta, crumbled
  • 2 tablespoons Australian milk
  • 2 teaspoons finely chopped mint leaves
  • 2 large pieces (30x22cm) flat/sorj bread
  • wild rocket, for serving
Download Recipe (PDF)


  1. 1. Toss sweet potato and zucchini in oil and seasoning, cook on a pre-heated grill plate each side until tender. Remove from heat and set aside.
  2. 2. Combine cream cheese, feta, milk, mint and seasonings until smooth. Spread evenly over each piece of bread, leaving a 2cm border. Layer sweet potato and zucchini strips over two thirds of the cheese mixture, and firmly roll the bread up from the shorter edge to enclose into a log. Wrap in plastic wrap and refrigerate for 15 minutes.
  3. 3. Remove plastic wrap from roll, and slice into rounds 1.5cm in thickness. Arrange on a bed of wild rocket for serving.


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