Zucchini Wrapped in Tortillas

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 361 Calories

Ingredients

• ¼ teaspoon ground cloves
• 1 tablespoon vegetable oil
• ¼ teaspoon ground cinnamon
• salt to taste
• ¼ teaspoon ground black pepper
• ½ cup sour cream (Optional)
• 4 (10 inch) flour tortillas
• 1 tablespoon grated fresh ginger
• ½ teaspoon chili powder
• 1 teaspoon mustard seed (Optional)
• 1 teaspoon cumin seeds
• 1 small red onion, thinly sliced
• 4 cups grated zucchini
• 4 fresh chives

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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!