This is my own idea and recipe, which I first made for a lunch party for friends. I used chicken and creamy leeks, which came out really nicely, but you can do it as a pure vegetarian dish by substituting tempeh or just vegetables instead of the chicken. Or try seafood (just make sure not to overcook it).

INGREDIENTS 

8 sesame tortillas (or plain tortillas)

400g skinless boneless chicken (marinated with 1/2 lemon, 1 tbs crushed chilli, 1 tbs soya sauce, 2 tbs thyme, salt and pepper in 2 tbs olive oil)

250g leeks (sliced, washed and drained well)

I tin chopped tomato

2 tbs olive oil

1 onion, chopped

3 garlic cloves, chopped

2 bay leaves

1 tbs sugar

50g sour cream

100g grated cheddar cheese

3 tbs chopped parsley

METHOD 

Heat the oil in a pan, add garlic and fry until golden brown. Then add onion and sauté until softened. Add the tomatoes, bay leaves, and sugar and cook on a low heat. When it starts simmering and oil appears on the top, add the salt and pepper until you are happy with the seasoning then remove from the heat.

Heat the oven 170*. Cook the chicken and allow to cool. Slice the cooked chicken roughly and mix with the sliced leeks. Roll the mixture up into the tortillas and arrange in an ovenproof dish, then pour over the tomato mixture and top with cheese.  Cook for 25 minutes, when the cheese melts and turns golden on top. Remove from the oven, add sour cream and parsley to finish.

Serve with a mix leaf salad.