We are drowning in zucchini, kale, spinach and chard! I made a large batch of zucchini-spinach wraps - these are made with a home-made cheese filling, parsley and basil, onion and carrot (all finely chopped), and mayonaise. Best served while tortilla is still warm and the filling is chilled. The shells are seasoned with a turmeric-chilli pepper blend, then slightly fried before filling and rolling.
Thursday, July 29, 2010
Zucchini-Spinach Wraps
We are drowning in zucchini, kale, spinach and chard! I made a large batch of zucchini-spinach wraps - these are made with a home-made cheese filling, parsley and basil, onion and carrot (all finely chopped), and mayonaise. Best served while tortilla is still warm and the filling is chilled. The shells are seasoned with a turmeric-chilli pepper blend, then slightly fried before filling and rolling.
