Greek-Style Omelette Wrap

Place all of the filling ingredients in a small bowl, season well and toss gently to coat in the yoghurt. Set aside.

Crack the eggs into a small bowl and beat with a fork until broken up and evenly mixed. Season to taste with salt and black pepper.

Spray a small non-stick frying pan with low-calorie cooking spray. Place the frying pan over a low to medium heat. When the pan is hot, add half of the eggs and tilt the pan slightly so that the eggs swirl around to completely cover the bottom of the pan.

Cook gently for 1-2 minutes without stirring, until the eggs have set like a very thin omelette and are nearly cooked (but still wet on the surface). While the egg mixture is still wet on the surface, place a tortilla wrap on top. Press the wrap down lightly with a fish slice so that it sticks to the egg.

Flip the egg-and-wrap layer over using a fish slice so that the egg is facing upwards. Cook the underside for about 30 seconds or until the tortilla wrap is light golden. Slide the omelette wrap onto a plate, egg side up.

Place half of the filling along the centre of the omelette wrap. Roll up to encase the filling, finishing seam side down. Cut in half diagonally. Repeat to make a second omelette wrap, and serve whilst still warm or cold. Serve alone or with sides of your choice.