IngredientsNumber of servings: 4
- 4 spring onions, finely sliced
- 4 large tomatoes, diced
- 5 ounces low-fat soft cheese with garlic and herbs
- 8 ounces ready-to-eat seafood mix, including mussels, prawns and squid
- Item 1
- 4 large soft flour tortillas
- 1 tbsp olive oil
- 2 ounces mature Cheddar cheese, grated
- 2 small zucchini, thinly sliced
- 1/2 cucumber, thinly sliced
- 5 ounces of arugula
- 1 lime
- A little chili oil
- 1
Make the filling. Preheat the oven to 400°F. Put the spring onions into a bowl and add the tomatoes, then mix in the soft cheese and season lightly with ground black pepper. Gently mix in the seafood, without breaking it up.
- 2
Fill the tortillas. Lay out the tortillas and divide the seafood mixture among them, spreading it over the center of each, then roll up tightly. Put in a large ovenproof dish or roasting tin. Brush with a little oil. Sprinkle the cheese over the top and cover loosely with foil. Bake for 20 minutes or until heated through. Uncover for the last 5 minutes to lightly brown the cheese.
- 3
Make the salad. While the tortillas are heating through, toss the zucchini and cucumber together in a bowl with the rocket. Divide among four large plates. Grate the zest from the lime, or use a zester, and sprinkle it over the salads. Trickle a little chili oil over the top. Cut the lime into eight wedges and add two to each plate.
- 4
Cut the wraps in half and arrange on or beside the salads. Serve immediately.
