Heat a pan with olive oil and fry the misto per sofrito, then add the garlic, chili and red pepper and let it simmer for 5 minutes on a gentle fire.
Moisten with the vegetable stock, tomato puree and tomato passata and let simmer till most liquid is reduced.
Add the lentils and tomato cube, season to taste.
Preheat the oven to 180 ° C
Now take a tortilla wrap and spoon the filling in the middle across the wrap, so that you can roll it up nicely.
Place in the oven dish.
Repeat till all sauce is used.
Sprinkle with vegan cheese and bake in the oven for 15 minutes.