Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 20 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
20
- 3 zucchini, grated
- 1 handful large pea sprouts
- 1 handful large pea shoots
- 50grams baby spinach leaves
- 1 lemon, grated zest and juice
- 250grams peas
- 50grams pine nuts, toasted
- 1teaspoons salt
- 1teaspoons freshly ground black pepper
- 10 wheat tortillas, halved
- 2tablespoons reduced-fat mayonnaise
Nutrition per serving
447kJ / 107Cal
447 Kilojoules or 107 Calories
5% of daily energy intake*
Protein
3.6grams
Fat
4.4grams
Carbs
11.8grams
Sugars
2.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Bursting with fresh green summer vegetables, these mini tortillas make a great appetizer. Alternatively, for a packed lunch, wrap them in foil to transport.
Method
Step 1 of 3
In a large bowl, mix the zucchini, spinach, lemon zest and juice, peas, and pine nuts together. Season well.
Step 2 of 3
Heat a frying pan over a 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 tea towel to keep warm.
Step 3 of 3
Brush one of the tortilla halves with mayonnaise. Place a little of the filling in the centre. Arrange some pea sprouts and pea shoots on top, so that they stick out at one end, then roll up the tortilla. Repeat to make 20 mini tortillas.
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