The Creamy Seafood Wraps with Courgette and Cucumber Salad is an appetizing, filling, and a delicious dish that is quick and easy to make. Moreover, the tender zucchini and crisp cucumber salad, with its prickly chili and lime seasoning, is an ideal supplement.
Preparation time: 10 to 15 minutes
Cooking time: 20 minutes
Serving size: 04
Utensils needed: mixing bowls, four serving platters, large ovenproof dish or a roasting tin, spoon, tray or cutting board, oven
- 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
- 4 large soft flour tortillas
- 1 tablespoon olive oil
- 2 ounces mature Cheddar cheese - grated
- 2 small zucchini - thinly sliced
- 1/2 cucumber - thinly sliced
- 5 ounces of arugula1 lime
- A little chili oil
First of all prepare the filling of the salad. Pre-heat your oven to 400 degree Fahrenheit (400 F°)
Now, take a bowl and place spring onions in it. Top them with diced tomatoes and low-fat soft cheese. Season the ingredients with a pinch of grounded black pepper and mix them gently.
Add ready-to-eat seafood mix into the mixture in the bowl and toss them well until coated thoroughly, without breaking it up. Set the bowl aside for now.
Now, fill the tortillas. Lay out the tortillas on a tray or cutting board and equally divide the seafood mixture among them. Spread the mixture over the center of each and then roll up firmly.
Place the filled tortillas in a large ovenproof dish or a roasting tin and brush them gently with some oil.
Add some cheese, sprinkling it on the tortillas and then wrap around foil on them. Place the dish in the pre-heated oven and bake them for at least 15 to minutes. Make sure to uncover them during the last 5 minutes of baking in order to lightly brown the cheese.
Prepare the salad. While the tortillas are heating from side to side, take another bowl and add in the zucchini and cucumber. Top them with the rocket. Now, mix them well and divide among four large salad plates. Gently, grate the zest from the lime and sprinkle it over the salads. Dribble a little chili oil over the top of the ingredients. Take a large fresh lime and cut it into eight wedges. Place two lime wedges on each salad plate.
Remove the tortillas from oven and cut the wraps into half. Arrange them on or besides your salads.
Serve straight away.