Makes 8

• 1 packet flour tortillas

For The Fillings

• 4 slices Parma ham
• 2 preserved artichokes, thinly sliced
• 100g mozzarella ball
• 100g ricotta
• 100g organic feta cheese
• 4 organic courgettes, thinly sliced
• 4 portobellini mushrooms, thinly sliced

1 Place a tortilla flat on a wooden board, place two slices of Parma ham on one side, place a few thin slices of preserved artichoke and mozzarella on top. (Leave some space around the edge and don’t over-fill it.) Fold over the other side so that it now looks like a half moon.
2 Complete the rest of the tortillas, filling one more with the ham, artichoke and mozzarella, and the others with either the mozzarella, ricotta and mushrooms or the ricotta, feta and courgettes.
3 Place them in a braai grid for quick and easy turning. (Make sure the folds point in the same direction so when you turn them over the fillings won’t slip out.)
4 Close the grid and braai over a medium to medium-low fire (near the end of the braai), turning once, until both sides are toasted. Cut into quarters and serve immediately. If you’re serving these as braai starters, they can be cooked over a medium-hot fire, but just keep a close eye on them as they cook very quickly.

Text and image: Fairlady