1 small aubergine (eggplant)
8 cherry tomatoes
1 fresh red capsicum
4 sun-dried tomatoes (optional)
lettuce (butterhead) leaves
4 large tortillas wraps
.Cut the zucchini into strips and the eggplant into 3-4 mm thin slices. Season with salt (and other seasoning to your liking) and sprinkle with olive oil.
Fry in a grill pan until tender.
Slice the capsicum, halve the cherry tomatoes and chop the sun-dried tomatoes.
Spread a thin layer of hummus over a tortilla wrap. Arrange the lettuce leaves and top them with 1-2 pieces of the zucchini, 3-4 eggplant slices, several capsicum slices, sun-dried tomatoes and 4 cherry tomato halves.
Fold the lower part of each wrap toward the centre; fold the right-hand side leftward and finally wrap the left-hand side over it.
Wrap the bottom with a piece of parchment paper. Fold the excess paper so as to form a cone.
You can also add shreds of fried chicken or turkey or make the dish lavish by adding diced feta cheese or grated gouda cheese.