Bursting with fresh green summer vegetables, these mini tortillas make a great appetizer. Alternatively, for a tasty packed lunch, simply wrap them in foil for transportation.
Ingredients
- 3 zucchini, grated
- 2 oz (50 g) baby spinach leaves
- 1 lemon juice and grated zest
- 9 oz (250 g) peas (shelled weight)
- 2 oz (50 g) pine nuts, toasted
- salt and freshly ground black pepper
- 10 flour tortilla, halved
- 2 tbsp reduced-fat mayonnaise
- large handful of snow peas
- large handful of pea shoots
For a Gluten-Free Option
- use gluten-free tortillas
How to Make It
- In a large bowl, mix the zucchini, spinach, lemon zest and juice, peas, and pine nuts together. Season well.
- Heat a frying pan over high heat. Place two tortilla halves in the pan at a time and heat for 15 seconds on each side. Cover the heated tortillas with a paper towel to keep warm.
- Brush one of the tortilla halves with mayonnaise. Place a little of the filling in the center. Arrange some snow peas and pea shoots on top, so that they stick out at one end, then roll up the tortilla. Repeat to make 20 mini tortillas.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 144 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
carbohydrates 20 g 15% |
Dietary Fiber 2.5 g 7% |
Sugars 1 g 1% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |