Vegetable and cream cheese wrap
by
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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Ingredients
Metric
Imperial
Veggie roll over
- 5 tomatoes
- 2 courgettes, medium
- 1 medium aubergine
- 1 onion
- 2 red peppers
- 2 garlic cloves
- 100ml of olive oil
- 6 tortilla wraps
Herbed cream cheese
Method
1
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
- 5 tomatoes
2
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
- 1 onion
- 2 red peppers
3
Peel and mince the garlic using a garlic crusher
4
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
5
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
6
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
8
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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Vegetable and cream cheese wrap
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