Grilled Vegetable Wraps With Salsa And Guacamole
Ready to bring some sizzle and flavor to your table? This delicious recipe combines the freshness of ripe tomatoes, creamy avocado, and a burst of zesty lime in a vibrant salsa and guacamole. Grilled courgette and peppers add a smoky depth to these quesadillas that are sure to please your taste buds. Let's get cooking!
— Constant Cookbook
Ingredients
- 8 ripe tomatoes, seeded and diced
- 1 clove of garlic
- 1 small onion
- ¼ fresh green chilli
- 1 tbsp fresh coriander
- 2 ripe avocados
- 1 lime
- 1 clove of garlic
- 1 small onion
- 3 small tomatoes, seeded and chopped
- ¼ fresh green chilli
- 1 tbsp fresh coriander
- 1 courgette
- 1 red pepper
- 1 yellow pepper
- 1 packet flour tortillas
- leaves, to garnish coriander
- 1 lime
Instructions
- To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.
- To make the guacamole, mash the avocados with the lime juice.
- Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.
- To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips.
- Spread one tablespoon each of guacamole and salsa onto four tortillas.
- Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.
- Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime.
Cook Time
30M
Prep Time
PT1H
Yield
4 quesadillas
Nutrition
- Calories: 617kcal
- Carbohydrate Content: 80g
- Fat Content: 23g
- Fiber Content: 15g
- Protein Content: 15g
- Saturated Fat Content: 8g
- Sugar Content: 14g
Comments
No comments found.