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.