To make the gluten free wraps, heat a chargrill pan over a medium to high heat, add the zucchini slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places.
Remove the griddled vegetables from the pan and cut into strips. Spread one tablespoon salsa onto four gluten free tortillas.
Divide the vegetables between the four gluten free tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.
Open the wrap slightly to serve, garnished with coriander leaves and wedge of lime.