Preheat your oven to 200°C (400°F).

In a large mixing bowl, toss the cubed butternut squash, sliced red pepper, diced aubergine, and sliced red onion with olive oil until evenly coated. Season with salt and pepper to taste.

Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.

While the vegetables are roasting, prepare the additional toppings. Chop the fresh coriander leaves, halve the cherry tomatoes, and prepare the spinach leaves and pomegranate seeds.

Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.

Warm the Promise Gluten Free Wholegrain Tortilla Wraps.

Assemble the wraps by spreading a generous amount of Greek yogurt on each tortilla. Then, layer on the roasted vegetables, fresh spinach leaves, cherry tomatoes, and sprinkle with chopped coriander and pomegranate seeds.

Roll up the wraps tightly and secure with toothpicks if necessary.

Serve immediately and enjoy your delicious roasted vegetable and wholegrain tortilla wraps!