Heat oil in a pan on medium heat.

Add spinach and green chillies and saute until spinach wilts completely and has softened. Cool.

Blend the spinach mixture into a smooth puree.

In a large mixing bowl, add wheat flour, salt, and spinach puree.

Add a little water if required and knead to make a smooth and firm dough.

Drizzle a little oil on the top and knead again to make a smooth dough.

Cover the dough and rest for 5 minutes.

Divide the rested dough into 4 large balls.

Dust the dough in flour, flatten it, and roll it into a large 8-inch circle.

Place it on a preheated pan and cook on both sides until golden spots appear and puffs up a little.

Ensure the spinach roti is well cooked.

Cook the remaining portions of the dough similarly and stack them to keep soft.

To make the filling, heat oil in a pan over medium heat.

Add garlic, red bell peppers, and onion, saute until golden.

Add the mushrooms and spring onions, saute until the mushrooms have softened.

Add the tofu, soy sauce, chilli sauce and oregano and optionally salt to taste, and toss until well combined.

Turn off the heat and stir in the prunes.

Set the filling aside to cool slightly.

To assemble the wrap, place the spinach roti on a flat surface.

Smear a tablespoon of hung curd on the roti.

Spoon a large tablespoon of the roasted vegetables.

Roll to make a wrap and serve.