Prep Time:

Cook Time:

Yields: Serves 6

Description Edit

These fresh and delicious lemon, artichoke and feta wraps are perfect for vegetarians. Ready in 15 minutes

Ingredients Edit

  • 1 tsp olive oil
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds, lightly crushed
  • 1 small radicchio or iceberg lettuce
  • 200g feta cheese, crumbled
  • 175g mixed marinated pitted olives
  • 1/2 preserved lemon, finely chopped
  • 280g jar artichoke antipasto in flavoured oil, drained and oil reserved (optional)
  • Small handful chopped fresh mint
  • 6 x 20cm khobez breads

Directions Edit

1. Heat the oil in a small frying pan and fry the chilli, garlic and fennel seeds for 1-2 minutes until fragrant. Allow to cool.


delicious. tip: Khobez breads are widely available in supermarkets and are the Moroccan version of pitta breads. Large pitta breads or flour tortillas work well too.

2. Remove 6 outer leaves from the radicchio or iceberg lettuce and set aside. Finely shred the remaining lettuce and place in a bowl. Stir in the feta cheese, olives, preserved lemon, artichoke hearts, mint and chilli mixture until well combined. Season to taste and moisten with a little oil from the jar of artichokes, if you like.

3. Pack the lettuce leaves, breads and filling separately. To serve, break the spine of the lettuce and put 1 in each bread. Spoon in the filling and wrap to eat.

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