Rating: 3.5 stars
43 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 4

Here's what I do with the wonderful zucchini in summer. Don't be daunted by the list of ingredients. It's long because of the various added spices, which give the wraps a wonderful flavor. The actual procedure is quite simple.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 wraps
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.

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  • Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.

  • Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!

Nutrition Facts

361 calories; protein 9.2g; carbohydrates 48g; fat 10.2g; cholesterol 12.6mg; sodium 376.3mg. Full Nutrition
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