1 medium aubergine, cut lengthwise into 1/4-inch thick slices
1 medium courgette, cut lengthwise into 1/4-inch thick slices
1 medium sweet red bell pepper, cut into wedges
6 spring onions
8 (6-inch) flour tortillas
8 small lettuce leaves
2 tablespoons chopped corriander
1 teaspoon chilli powder
1 teaspoon salt
1/4 teaspoon ground red pepper
100g cheese (ideally containing peppers/chives)
Lightly brush a griddle with vegetable oil.
Place batches of vegetables on griddle and cook until nearly crisp-tender, about 3-4 minutes.
In meantime, mix slightly melted butter with corriander, chilli powder, salt and ground red pepper.
Turn and brush with butter mix.
Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables.
Slice vegetables into bite-size pieces; place in a serving bowl.
Drizzle with any remaining butter; toss to coat.
For each serving: Heat flour tortillas according to package directions.
Place two tortillas on an individual serving plate; top each with one lettuce leaf.
Place vegetables and spicy/herby cheese down the center of each tortilla.
Fold flour tortillas toward center; repeat.
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