Rosemary Pork Kebabs

In a medium bowl, combine the rosemary, garlic, soy sauce and honey. Season with a pinch of salt and pepper. Add the pork loin strips and toss to coat. Set aside to marinate.

Shred the cos lettuce. Thinly slice the red capsicum. Slice the courgette into 1cm batons. In a small bowl, combine the water and garlic aioli (this makes the aioli easier to drizzle).

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the red capsicum and courgette and cook for 4-5 minutes, or until slightly charred. TIP: Allowing the veggies to char in a hot pan gives them a smokey flavour! Transfer to a plate and cover to keep warm. Return the pan to a high heat and add another drizzle of olive oil. Once hot, add 1/2 the pork strips and cook for 1-2 minutes, or until cooked through. Transfer to a plate and repeat with the remaining pork strips. TIP: Cooking the pork in batches stops it from stewing in the pan.

Heat the classic wraps on a plate in the microwave or in a sandwich press for 10 seconds, or until warm.