For the Millet:
Add the water and Knorr stock pot to a medium-sized saucepan and bring to a boil.
Add millet and reduce to a simmer for about 15 minutes until most of the liquid has been absorbed.
Turn off the heat and allow to sit, covered for an extra 5-10 minutes before fluffing with a fork.
For the Roast Veg Wrap:
Pre-heat the oven to 180℃ and grease a large baking tray.
Combine all the vegetables in a large bowl, ensure they are all cut to a roughly similar size. Add the spices, seasoning and oil and shake the bowl well.
Add the flavoured vegetables onto the tray and roast for 20 - 25 minutes until tender.
Combine the roasted vegetables, the prepared millet, the feta chunks and the pesto and mix gently.
Warm each tortilla in a dry pan, turning after a minute.
Lay a tortilla on a plate. Spread 1 tablespoon of hummus over the wrap, spoon a few tablespoons of vegetable-millet mixture onto the hummus and fold neatly. Repeat, folding the rest of the tortillas.
Serve with a simple, leafy salad dressed with Knorr Light Greek dressing and ENJOY!