Bursting with fresh green summer vegetables, these mini tortillas make a great appetiser. Alternatively, for a packed lunch, wrap them in foil to transport.
SERVES 20
PREP TIME 20 MINS
COOK TIME 5 MINS
Recipe Ingredients:
| 3 courgettes, grated |
| 1.75 oz (50 g) baby spinach leaves |
| 1 lemon, zest and juice |
| 9 oz (250 g) peas (shelled weight) |
| 1.75 oz (50 g) pine nuts, toasted |
| Salt and freshly ground black pepper |
| 10 wheat tortillas, halved |
| 2 tbsp reduced-fat mayonnaise |
| 1 large handful mangetout sprouts |
| 1 large handful pea shoots |
| FOR A GLUTEN-FREE OPTION use gluten-free tortillas |
Recipe Methods:
| 1 In a large bowl, mix the courgettes, spinach, lemon zest and juice, peas and pine nuts together. Season well. |
| 2 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. |
| 3 Brush one of the tortilla halves with mayonnaise. Place a little of the filling in the centre. Arrange some mangetout 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. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 114.63 g | Fibre : 69.93 g |
| Iron : 42.01 mg | Sugar : 81.68 g |
| Calcium : 1711.39 mg | Sodium : 11165.92 mg |
| Potassium : 3832.84 mg | Calories: 3893.06 kcal |
| Protein : 120.64 g | Vitamin A : 7892.96 IU |
| Vitamin C : 282.29 g | Carbohydrates : 538.97 g |
| Saturated Fat : 24.14 g | Cholesterol : 4.48 mg |