Ever so often I have bad eating days, and while it might be fun giving in to temptations and being lazy, I begin to crave a – good- healthy – refreshing meal soon after. And believe you me when I tell you, you can still be lazy and have a nutritious meal. As putting something like this together takes very little effort.

These soft zucchini and carrot tortillas are put together in minutes and you can stuff just about anything your heart desires in in. I chose to add an egg to mix, but you can totally omit it and they will still turn out perfect. Made with 2 amazing flours – Green Mung Bean flour and Chickpea Flour this tortilla is high in protein and the added grated vegetables bring fibre, vitamins and minerals. These tortillas are good to eat just as they are. Roll them up and they’re a perfect anytime healthy snack. But since this was lunch and I needed it to be a bit more filling, I decided to make it even better with Kale, Tofu and Micro Greens. These tortillas need a condiment to bring it together and Sriracha does the job. You could use any other sauce that works for you. The egg is optional. If you’re Vegan don’t worry this recipe still works perfectly without the egg.


For the Tortilla

Makes 7-8 

  • 1/2 cup Chickpea Flour
  • 1/2 cup Green Mung Bean Flour
  • 1 large carrot grated
  • 1 large zucchini grated
  • 2 Whites onions sliced ( white onion from the spring onions)
  • 2 cloves garlic grated
  • 1 small Jalapeno
  • 1 tsp Turmeric
  • Salt to taste
  • 1 egg (optional )
  • Olive Oil for pan frying

Mix all the ingredients in a large bowl and add room temperature water till you have a slightly runny batter.

In a small sized frying pan take a little oil and pour a ladle full of the batter and speed with the back of your spoon as thinly as you can. Drizzle very little oil around the edges and once its done flip and cook through. Repeat with for the rest of the batter.

The Filling 

Filling for 2 tortillas 

  • 200 gm firm Tofu – cubed
  • 2 tsp white Sesame seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Paprika
  • salt to taste
  • 1-2 tbsp olive oil
  • handful of Boiled Edamame
  • 2 large leaves of Kale
  • Sriracha Chilli Sauce – or anything or your favourite Chilli Sauce

In a non stick pan, heat the olive oil, add the sesame seeds to them and fry till toasted, add the turmeric, paprika and salt and fry for a few seconds. Add the tofu and toss making sure the flavoured oil coats all the of the cubes. Pan fry further for a few minutes till the cubes are a little crisp and take off the heat and set aside.

To assemble the tortillas, place the Kale at the bottom, top with tofu, micro greens and edamame. Drizzle some chilli sauce, fold over and serve.

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