serves 2

Per serve: 300cal/ 15g protein/ 25g carbohydrate/ 14g fat


  • 2 small wholemeal pita bread*
  • 1 teaspoon olive oil
  • 1 medium capsicum, or ¼ each of tri-coloured capsicums, chopped
  • 2 thin slice of red onion, chopped
  • 4 tbs button mushroom, sliced
  • 2 teaspoon dried Oregano, plus 1tsp extra
  • 2 tbs tomato paste
  • 2 tablespoons low-fatcheese, finely grated
  • 1 teaspoon sweet paprika
  • 40g crushed cashews

*For GF options: Use gluten-free wraps


  1. Preheat oven to 200ºC and position rack in the middle of the oven.
  2. Heat large nonstick frypan brushed with olive oil and add onion and capsicum. Cook until soft and slightly charred about 10 minutes.
  3. Add the mushrooms and cook for 2-3 minutes. Set vegetables aside.
  4. Mix tomato paste with 1tsp oregano in a small bowl.
  5. Place pita bread on baking paper-lined oven tray, smooth the tomato mix over the base, sprinkle with half the parmesan and then arrange grilled vegetables in a single layer over the sauce.
  6. Bake in the oven for 10 minutes until edges of pita are crispy.
  7. Serve with a sprinkling of the remaining parmesan, oregano and sweet paprika, cut into slices.