For a simple vegetarian lunch, Mark Dodson's wraps are hard to beat. Similar to a Mediterranean ratatouille, the vegetable filling of courgettes, aubergine, peppers and garlic are balanced by the herbed cream cheese.
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First, blanch the tomatoes. Bring a pot of water to the boil and add the tomatoes. Cook for 5-10 seconds and then drain. Once cool, skin and de-seed, then cut into a 1.5cm dice
Wash the courgettes, aubergine, onion and red peppers and cut into a 1.5cm dice, making sure to de-seed the pepper
2 courgettes, medium
1 medium aubergine
2 red peppers
Peel and mince the garlic using a garlic crusher
2 garlic cloves
Place a frying pan over a low-medium heat. Once hot, lightly cook the aubergine, peppers and onion - one by one - until tender. Transfer the vegetables to a large pan and mix well
100ml of olive oil
Place the pan over a low-medium heat and cook for 5-10 minutes. Just before making the wraps mix in the diced tomato, add a touch more seasoning if needed
For the herbed cream cheese, remove the cream cheese from the fridge and allow to soften for 10-15 minutes
150g of low fat cream cheese
Place all the ingredients into a mixing bowl and whisk until combined
1 tbsp of chives, chopped
1 tbsp of parsley, chopped
1 lemon, zest only
1 tsp green pesto
1 pinch of salt
1 pinch of pepper
Spread the cream cheese mixture down the middle of each tortilla wrap, followed by the warm veggies. Roll-over one edge of the wrap to cover the filling and continue rolling until the contents are sealed. Serve immediately
6 tortilla wraps
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