I made these wraps last night for dinner and wow-we, what a success!

Grilled Zucchini Wraps

• 2 tbs olive oil
• 2 garlic cloves, finely chopped
• 2 long zucchini, trimmed, quartered lengthways
• 1 cup peas
• 80g marinated feta, drained
• ¼ cup thick Greek-style yoghurt
• 2 spring onions, finely chopped, plus extra thinly sliced on an angle to serve
• Finely grated zest and juice of 1 lemon
• 4 butter lettuce leaves
• 4 flour tortillas, lightly chargrilled
• ½ cup mint leaves
• 1 long red chilli, seeds removed, finely shredded

Method

• Combine olive oil and garlic in a bowl
• Bush zucchini all over with garlic oil and season with sea salt and ground pepper
• Preheat a chargrill over high heat.  Add zucchini, flesh-side down, then cover loosely with foil and cook for 3 minutes or until lightly charred.  Turn and cook the other flesh side for a further 3 minutes (don’t cook the skin side, as it will burn)
• Meanwhile, cook the peas in boiling salted water.  Drain, set aside one-third of the peas, then roughly crush the remainder with a fork
• Combine crushed peas with drained feta and yoghurt in a bowl.  Add spring onion, lemon zest and lemon juice, to taste, then season well
• To serve, place a lettuce leaf on each tortilla, top with pea mixture, then place 2 wedges of zucchini on top.  Scatter with reserved peas, mint leaves, chilli and extra spring onion, then roll up tightly to eat.
• Serves 4 as a side.

* I omitted the chilli and spring onions as we had these with Poppy and James.  James devoured his wrap and made lots of mess, whilst Poppy liked it but needed a little encouragement to finish hers before she could have fruit salad!

This recipe is sourced from ABC Delicious –  Love to Cook