Creamy Seafood Wraps with Zucchini and Cucumber Salad

Creamy Seafood Wraps with Zucchini and Cucumber Salad
The luscious filling is so quick and easy, and the tender zucchini and crisp cucumber salad, with its spiky chili and lime seasoning, is a perfect accompaniment.

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

    How to make it 

  • 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.

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