Little helpers will love spreading the cream cheese and more adventurous chefs can even have a go at the big roll.
Bring a pot of water to the boil and add the tomatoes. Cook for 5-10 seconds each and then place in a bowl of cold water. Once cool, peel the skin off and cut in half horizontally. Scoop the seeds out then chop into 1.5cm dice.
Wash the courgettes, aubergine, onion and red peppers and cut to a similar size, making sure to de-seed the pepper so that the dish doesn’t get too spicy.
Mince the garlic using a garlic crusher – there’s no need to peel it before it goes in. Older kids will be able to do this step.
Place a frying pan over a low-medium heat. Once hot, lightly cook the aubergine, peppers and onion until tender. Cook each vegetable one by one as they will all cook at different speeds, starting with the aubergine, onions and then peppers. Transfer to a large pan and mix together well. Getting the children to do the stirring is a good way to get them involved at this stage.
Place the pan over a low-medium heat and cook the courgettes for 5-10 minutes. Just before making the wraps mix in the diced tomato, adding a touch more salt and pepper if it tastes bland.
For the herbed cream cheese, remove the cream cheese from the fridge for 15 minutes in order to let it soften slightly.
Place in a mixing bowl with the remaining ingredients and whisk thoroughly until combined – again a great activity for kids.
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.
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