A Little Vegetable Magic

Have you got kids that don't like veg? Surprise them with these hidden-veg dinners from Melissa Thompson

- By Melissa Thompson

Back when I had to smuggle vegetables into my greens-averse daughter, I concocted ways to secretly pack meals with good stuff. My ragu (p2o) contains more veg than meat, but it's chopped small and cooked down, so no one will ever know. I double the recipe and freeze it for quick midweek dinners. My fridge-raid fried rice is also a sure-fire winner - you can use most veg from the fridge, and it's quick to make Melissa Thompson

Chicken wraps

Makes 4 Prep 12 mins plus resting

Cook 20 mins

1 aubergine, trimmed and sliced into 5mm rounds

1/2 red onion, thinly sliced

1 tbsp olive oil

1/2 tbsp cider vinegar

2 tbsp natural yogurt

1 tbsp tahini

1 small garlic clove, crushed

11/2 tsp cumin powder

1/2 tsp ground coriander

1 tsp paprika

2 chicken breasts

1 tbsp vegetable oil

4 flour tortilla wraps

4 tomatoes, thinly sliced

1 avocado, stoned, peeled and sliced

1 Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.

2 Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 172cm thickness. Rub with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.

3 Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

PER SERVING 429 kcals, fat 18g, saturates 4g, carbs 38g, sugars 8g, fibre 8g, protein 24g, salt 1.1g