Tonight for dinner I am encountering a Mexican theme, as it’s the start of the week after a day at work the last thing you want to do sometimes is head home and cook, however I have this one solved with my quick vegetable Mexican wrap… healthy style!
RECIPE:
A toasted warm wrap, filled with stir fried Mediterranean vegetables with butter beans topped and baked with tomato sauce, pine nuts and melted mozerrella served with a light green salad and hummus.
You will need:
1 Aubergine
2 Courgettes
1 onion
1 pepper
50g Peas
3 wholemeal wraps (1 1/2 per person)
Hummus
Low fat Mozzarella
1 can of chopped tomatoes
1/2 can of butter beans
25g pine nuts
Salad leaves
Salt, Pepper and chilli powder
In a saucepan heat the pan with some 1 calorie spray and infuse with rosemary
Take an assortment of vegetables I have used aubergine, courgette, peppers and onions and heat them in the saucepan
Mean while heat the grill and lightly toast some wholemeal tortilla wraps
Once warm to these add your cooked vegetable mixture
Roll the wraps and insert into a baking dish
Topping with chopped tomatoes, pine nuts and mozerella and bake until melted for around 10-15 minutes
Serve on a bed of salad with some hummus...
This recipe creates a health spin on mexican food!
Take an assortment of vegetables I have used aubergine, courgette, peppers and onions and heat them in the saucepan
Mean while heat the grill and lightly toast some wholemeal tortilla wraps
Once warm to these add your cooked vegetable mixture
Roll the wraps and insert into a baking dish
Topping with chopped tomatoes, pine nuts and mozerella and bake until melted for around 10-15 minutes
Serve on a bed of salad with some hummus...
This recipe creates a health spin on mexican food!
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