Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 10 people
Estimated cost per serve is 19 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
10
- 500grams courgettes, grated
- 50grams baby spinach leaves
- 1 lemon, grated zest and juice
- 250grams frozen peas, thawed
- 50grams toasted pine nuts
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 10 wheat tortillas, halved
- 2tablespoons reduced-fat mayonnaise
- 10 pea shoots
- 10 snow peas
Nutrition per serving
980kJ / 234Cal
980 Kilojoules or 234 Calories
11% of daily energy intake*
Protein
10.0grams
Fat
8.9grams
Carbs
25.2grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
In a large bowl, mix together the courgettes, spinach, lemon zest and juice, peas, and pine nuts. Season with salt and black pepper.
Step 2 of 4
Heat a dry frying pan over a high heat. Add the tortilla halves, 2 at a time, and toast for about 15 seconds on each side. As you cook, set aside the tortilla halves under a clean tea towel to keep warm.
Step 3 of 4
Lay one of the tortilla halves flat on a chopping board, and brush lightly with the mayonnaise. Take some of the filling, and place in the centre. Arrange some of the mangetout sprouts and pea shoots on top, so that they stick out at one end, then gently roll up the mini tortilla. Repeat this process until you have made 20 mini tortillas in all.
Step 4 of 4
To serve, arrange the mini tortillas on individual serving plates, allowing 2 per person.
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