smokey chilli

Casper’s Zucchini and Peach Wraps

The fresh taste of the mint and peaches is a delicious combination with the mediterranean veggies and a bit of spiciness. Don’t be shy with the mint, this recipe needs lots of it.

Ingredients Wraps

4 servings

250 g
8 g
2 tea sp

Flour
Baking powder
Sunflower oil

Ingredients Filling

4 servings

2
1
150 g
400 g
2 tea sp
3 cloves
30 g
100 g

Bell peppers
Zucchini
Tomatoes
Peaches
Soy sauce
Garlic
Ginger
Tofu or chickpeas

Ingredients Sauce

4 servings

200 g
2 tea sp
1
30 g

(vegan) thick yoghurt
Smoked paprika powder
Red chilli pepper
Mint

Prep

  1. Pre-heat oven to 200°C
  2. Mince garlic and ginger
  3. Cut bell peppers, zucchini, tomatoes and peaches into small cubes
  4. Cut red chilli pepper finely
  5. Cut mint

Cook

In a bowl, mix the flour, baking powder, sunflower oil, a sniff salt and 150ml lukewarm water

add some water when the dough feels too dry, add some flour when it feels too wet

Divide the dough into 6 balls, put them into plastic foil and lay them aside

Put some flour on the worksheet and roll the balls into round flat tortilla’s

turn the dough regularly when rolling out and sprinkle with flour each time to prevent it from sticking to the worksheet. Roll out the dough as thin as possible!

pan 1b

Bake the tortilla’s on a medium high fire ~1 min on each side

a side is done when bubbles appear

In another bowl, mix the red chilli pepper, mint and smoked paprika powder with the yoghurt

pan 1b

Sauté garlic and ginger in sunflower oil

Add the tomatoes, zucchini, bell peppers and tofu or chickpeas

~5 min

Add the peaches and soy sauce

~2 min

Let the veggie mixture cool slightly and fill the tortillas

oven

Place the tortillas in the oven

~2 min at 200°C

Serve the tortilla wraps with the yoghurt sauce

waves

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