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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


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