OK, I stole this idea from Le Wrap, but we have adapted it for home production and now make it at home quite regularly and find it to be super tasty. Obviously it is even better if you can add in some home grown veg as well.
Ingredients
The ingredients are a bit variable depending on what you have available, but I would recommend keeping the cabbage if you can for flavour and crunch. Amounts will vary with your appetite and the size of your tortillas. This is what we usually use -
2 homemade or commercial tortillas
Finely sliced mushroom, onion, capsicum (roughly 1/3 cup per tortilla)
Finely sliced cabbage (roughly ½ cup per tortilla)
Julienned Carrot (1/3 cup per tortilla)
Sliced tomato (2 – 3 slices per tortilla)
Lettuce leaves (1 -2 per tortilla)
Mayo (or other sauce/flavouring of your choice)
Grated cheese (to taste)
Method
1. Lay out the tortilla and place in the centre a lettuce leaf or two, a couple of tomato slices and grated cheese to taste.
2. Add a tablespoon of oil to a wok and heat.
3. Stir fry onion, for a minute, add capsicum, carrot and cabbage and stir fry for a further two to three minutes.
4. Add the mushroom and stir fry for another two minutes.
5. Remove from the heat and place on the tomato/lettuce layer on the tortilla.
6. Drizzle over mayo or other sauces/flavouring as required.
7 Tuck in both sides of the tortilla a bit and tightly roll into a cylinder.
8. Place into a hot squish cooker (sandwich press for the uninitiated) and squish cook until the tortilla has browned a bit and become crispy.
9. Devour with gusto.
