In summer, we prefer to eat fresher and lighter meals. The keyword is frugal yet tantalizing, not trivial. And we like to do it outdoors, whether we’re at the beach or comfortably in our home garden, with family or friends! So, I propose an original and alternative way to surprise your guests and bring a unique dish to the table, which smells of genuine things. A semi-whole wheat tortilla wrap with extra virgin olive oil, much more rustic and lighter, because they are free of lard and yeast! Once you’ve appreciated their homemade preparation, you can fill them as your imagination suggests. One of the traditional fillings is with prosciutto and mozzarella, but if you’re following, for example, a vegan diet, you can add tofu, perhaps accompanied by eggplants, zucchini, and tomatoes. Instead, I offer you my vegetarian version, with grilled summer vegetables, red Tropea onion, IGP Pachino cherry tomatoes, valerian, buffalo mozzarella, and an avocado ginger sauce that I swear will bring the dead back to life! All wrapped like a sandwich and cooked directly in the pan for a minute on each side to give them that crispiness that will make them delicious and irresistible!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for 6 tortillas:
- 3.5 cups all-purpose flour
- 1 cup whole wheat flour
- 7 oz water
- 1/3 cup extra virgin olive oil
- 1 tsp baking soda
- 1 tsp salt
- 2 buffalo mozzarella
- 1 red bell pepper
- 3.5 oz cherry tomatoes
- 1.75 oz valerian (lamb's lettuce)
- 1 white zucchini
- 1 red Tropea onion
- 1 avocado
- 0.7 oz fresh ginger
- 8 leaves basil
- 10 leaves mint
- 1 lemon juice
- 1 untreated lemon zest
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste white pepper
Preparation:
Prepare your semi-whole wheat tortillas by following the steps in this recipe (fig. 1).
Cut the avocado in half, remove the skin and pit. Dice it and place it in a mixer. Drizzle with half a lemon juice, add a drizzle of oil, grated ginger, a pinch of salt, and a grind of pepper (fig. 2).
Blend intermittently until you obtain a creamy sauce (fig. 3).
Place the bell pepper on a baking sheet lined with parchment paper and bake at 392°F for 40 minutes, then peel it, remove the seeds, and cut into strips. Add halved cherry tomatoes and season with a drizzle of oil, the juice of half a lemon, a pinch of salt, and pepper (fig. 4).
Trim the zucchini, slice it into rounds, and grill on a hot pan for a few minutes on each side (fig. 5).
Marinate them in a bowl with oil, garlic, and mint for half an hour (fig. 6).
Assemble your tortillas by placing some valerian at the base, the marinated zucchini, the bell peppers with the cherry tomatoes, pieces of mozzarella, red onion slices, and spoonfuls of avocado sauce (fig. 7).
Fold the edges towards the center to form a cylinder. Cover halfway with parchment paper, sealing with a string. Heat the wraps on a hot pan from the seam side for 1 minute on each side (fig. 8).
Serve immediately with a few basil leaves.
And voilà… your semi-whole wheat tortilla wraps with buffalo mozzarella, vegetables, and avocado sauce are ready to be enjoyed.
Bon Appetit from FeFè’s kitchen!
