To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes. Divide the dough into four pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm.

Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1–2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it.

In a tsp of olive oil saute the onions and bell peppers. keep aside for the filling.

In a bowl add freshly chopped lettuce and tomatoes, sauteed onions and bell peppers, olives, paneer cubes, chopped coriander. Add 2 tbsp cream cheese, 2 tbsp mozarella cheese and add chilli flakes, black pepper powder and mix well. Apply Ragu sauce on the tortilla and place 1 tbsp of the filling in the tortilla. Just give one fold and pack your kid's tiffin with some mayo dip and ketchup.