Spread the cheese over the tortillas and arrange the basil leaves lengthways in the centre of each wrap. Top with the vegetables and finish with the pine nuts, rocket and Parmesan shavings, if used.
Roll up each tortilla by bringing in the sides and then rolling the wrap so that the sides are closed and the filling is concealed.
Heat a large, dry, griddle pan or frying pan over a medium heat. Cook the wraps for about 6–8 minutes, turning frequently. Remove from the heat, cut each one diagonally and serve immediately.