Grilled vegetable wraps with salsa and guacamole
Method
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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.
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To make the guacamole, mash the avocados with the lime juice.
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Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.
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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.
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Spread one tablespoon each of guacamole and salsa onto four tortillas.
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Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.
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Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime.
Ingredients
For the salsa
- 8 ripe tomatoes, seeded and diced
- 1 clove of garlic, peeled and crushed
- 1 small onion, peeled and finely chopped
- ¼ fresh green chilli, de-seeded and finely chopped
- 1 tbsp fresh coriander, finely chopped
For the guacamole
- 2 ripe avocados, peeled and stoned
- 1 lime, juice only
- 1 clove of garlic, peeled and crushed
- 1 small onion, peeled and finely chopped
- 3 small tomatoes, seeded and chopped
- ¼ fresh green chilli, de-seeded and finely chopped
- 1 tbsp fresh coriander, finely chopped
For the quesadillas
- 1 courgette, cut into four slices lengthways
- 1 red pepper, seeded and cut into quarters, lengthways
- 1 yellow pepper, seeded and cut into quarters, lengthways
- 1 packet flour tortillas
- coriander leaves, to garnish
- 1 lime, cut into four wedges to garnish
Shopping List
Grilled vegetable wraps with salsa and guacamole
Fruit and vegetables
Other