500 g (1 lb) large, flat field mushrooms, thickly sliced
2 garlic cloves, finely chopped
3 spring onions, trimmed and thinly sliced
2 tablespoons olive oil
100 g (3 1/2 oz) extra light cream cheese
4 large, low-fat or multiseed soft tortilla wrap breads
4 tablespoons chopped chives
12 cherry tomatoes, cut into quarters
2 romaine lettuce hearts, shredded, plus extra to serve (optional)
salt and pepper
Toss the mushrooms with the garlic, spring onions and olive oil in a large bowl. Season with salt and pepper, then tip on to a nonstick baking sheet and place under a preheated medium grill for 6–8 minutes until golden and tender, turning frequently.
Meanwhile, spread the cream cheese over the tortilla wraps and scatter over the chives.
Place the sliced mushrooms on the centre of each wrap, then scatter over the cherry tomatoes and top with a handful of the lettuce. Fold the edges of the wrap into the centre to completely enclose the filling, creating 4 parcels.
Heat a large, ridged griddle pan over a medium-high heat. Place the parcels on the griddle and toast for 4–5 minutes, turning occasionally, until nicely charred on both sides. This may need to be done in two batches.