Roasted zucchini with vegetables and mozzarella wrapped in tortilla.

Another suggestion for a great snack or even lunch on hot summer days.

There is really a minimum of cooking to fry the courgettes, and the rest is just sliced, mixed and assembled. 🙂

If you are a big fan of meat and you can’t do without it, you can prepare chicken instead of (or next to) zucchini.

Veggies and mozzarella wrap

Cook Time 25 minutes
Servings 2 wraps


  • 2 large tortillas
  • 120 grams of canned red beans
  • 1 tablespoon of sour cream
  • 1 smaller tomato
  • half a green zucchini (130 grams)
  • 100 grams of mozzarella cheese
  • some fresh chives
  • Himalayan salt
  • black pepper
  • olive oil
  • paprika powder
  • chili powder


  • Slice zucchini into rings up to 5 mm thick and bake them on a pan with olive oil on both sides to get them a bit brown. Salt in between. Once roasted, season them with paprika powder and chili to suit your own taste, mix and let it cool down.
  • Cut mozzarella cheese into strips and tomatoes into slices. Drain the beans and fork it in a puree (you can leave some whole beans in), add sour cream, chopped chives and salt and stir.
  • Assemble the tortillas by spreading the beans on half of tortilla and then distribute other ingredients (mozzarella, tomato, and zucchini). Make sure not to fill up completely to the edges. Start wrapping the tortilla where the stuffing is. To seal wrapped tortilla, turn the edges sideways inwards, which will be possible if you do not add too much stuffing. But you can also use a toothpick to help. Serve up or refrigerate for later.
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