Vegetable and cream cheese wrap

by Mark Dodson
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servings6
35 minutes

Ingredients

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

  • 150g of low fat cream cheese
  • 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

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
  • 2 garlic cloves
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
7
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
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