Low-GL Wraps: Wild mushroom and Parma ham wrap

serves 2

2 tablespoon olive oil
250g mixed wild mushrooms
6 sun-dried tomatoes in olive oil, cut in strips
zest of 1/2 lemon
1 tablespoon chopped fresh parsley
freshly ground black pepper
2 pancake wraps
2 handful mixed salad leaves
walnut oil, to drizzle
2 slices Parma ham, cut into strips
1 tablespoon lemon juice

Heat the olive oil in a frying pan, add the mushrooms, tomatoes and lemon zest and cook for about 10 minutes, or until the mushrooms are cooked. Stir in the parsley and black pepper.

Place each wrap on a plate, put a handful of salad leaves on each and drizzle over the walnut oil. Put half the mushroom mixture, a slice of Parma ham and some lemon juice on each and roll them up to finish.