To begin making the spinach wrap, heat oil in a preheated pan on medium heat. Add the spinach and green chillies and saute until spinach wilts completely and has softened.

Once softened turn off the heat and allow it to cool. Once cooled, add into a blender to make a smooth puree.

Into 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. 

Proceed to cook the remaining portions of the dough in the similar way and stack them one over the other, so it remains soft.

To make the filling, heat oil in a preheated pan over medium heat. Add garlic, red bell peppers, onion and saute until the onion & peppers are evenly roasted until lightly golden. 

Once golde, add the mushrooms and spring onions and saute on high heat until the mushrooms have softened.  At this stage at the tofu, soy sauce, chilli sauce and oregano and optionally salt to taste and toss all the ingredients on high heat until well combined. 

Turn off the heat and stir in the prunes and the parsley leaves. Set the filling aside to cool a little.

To assemble the wrap, place the spinach roti on the flat surface, smear a tablespoon of hung curd on the spinach roti. Spoon a large tablespoon of the roasted vegetables.

Once filled, roll to make a wrap and serve.