• Drizzle the mushrooms and aubergine with olive oil and place on the barbecue. Grill, turning only occasionally until well cooked and slightly charred. Remove and allow to cool slightly then slice the mushrooms. Place the tortilla or pita bread on the barbecue for around thirty seconds to allow it to warm through, turning once.

Assemble the wrap

• Place the wrap on a plate and spread with a layer of humus, then add the aubergine and mushrooms. Spread with a thin drizzle of chutney. Crumble one of the boiled eggs over it then a layer of sliced onions. Finally top with some of the tzatziki or soured cream. Roll up and enjoy.