This colorful fusion dish combines Mexican techniques with Indian-spiced vegetables. The zucchini and carrots are roasted with cumin and coriander before being stuffed into tortillas. What makes it unique is the use of red cabbage for crunch and anthocyanin antioxidants. Mumbai's cosmopolitan cafes created this to cater to health-conscious millennials. The cheese acts as a calcium source while the veggies provide diverse phytonutrients. Some versions use paneer instead of cheese for a local twist. Nutritionists recommend it as a balanced meal with all food groups represented. The vibrant colors come from retaining vegetable skins - a clever way to boost fiber and nutrients often lost in peeling.