- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 280 kcal
Quick summary
“This zucchini wrap combines grilled zucchini slices with the smooth creaminess of seasoned ricotta and the freshness of grated carrot in a wheat tortilla. A practical and light snack that is ready in minutes and offers a toasted texture in the pan.”
What you need to know
- Quick grilling of the zucchini slices in olive oil intensifies the vegetable flavor and removes excess moisture from the vegetable.
- The ricotta and carrot paste provides a firm protein filling that adds support when rolling the wheat tortilla.
- The final toasting of the already stuffed tortilla in the skillet seals the folds and gives a crispy crust on the outside.
Ingredients
Main
- 2 medium zucchinis
- 1 cup of ricotta
- 1/2 cup of grated carrot
- 1/4 cup of olive oil
- Salt and pepper to taste
- 4 wheat tortillas
Instructions
Principal
- Start by washing the zucchini well and cutting into thin slices.
- Heat a pan with a drizzle of olive oil and grill the zucchini slices until they are soft.
- In a bowl, mix the ricotta with the grated carrot and season with salt and pepper.
- On each tortilla, place a layer of the ricotta and carrot filling.
- Add the grilled zucchini slices on top of the filling.
- Roll the tortilla like a wrap, tightening well.
- If desired, heat the wraps in the pan a little more to make them crispy.
- Serve accompanied by a sauce of your choice.
Chef's tips
- Slice the zucchini lengthwise using a vegetable slicer or mandoline to obtain a thin and uniform thickness.
- Dry the zucchini slices with paper towels after grilling so as not to leave the tortilla dough soggy during assembly.
- Mash the ricotta with a fork and season well with salt and olive oil to turn it into a velvety and malleable paste.
Variations
- Fresh herbs: add chopped mint or fresh basil leaves to the ricotta mixture to provide a refreshing aroma.
- Touch of nuts: sprinkle chopped walnuts or toasted nuts over the filling before rolling to obtain a crunchy texture.
- Spicy version: season the olive oil for grilling the zucchini with a pinch of red pepper flakes and grated garlic.
Substitutions
- The common wheat tortilla can be replaced by whole wheat tortilla, flatbread, or gluten-free wrap dough.
- Fresh ricotta can be replaced with well-drained cottage cheese, mashed fresh farmer's cheese, or seasoned mashed tofu.
- The Italian zucchini can be substituted with thinly sliced eggplant or grilled Italian pumpkin slices.
How to store
Keep the ready-made and rolled wraps wrapped in aluminum foil under refrigeration for up to 2 days. To reheat and regain the crispy texture of the wheat dough, heat in a hot dry skillet for 2 minutes on each side.
Can it be frozen?
It is not recommended to freeze the finished wrap with ricotta and zucchini, as the ricotta releases water and the zucchini loses its crunchy texture, making the tortilla excessively soggy when thawed.
What to serve with
Accompany with a salad of mixed green leaves with honey mustard dressing, mild tomato vinaigrette, or baked cassava chips. Excellent choice to enjoy with natural orange juice or iced hibiscus tea.
Frequently asked questions
Which sauce goes well to serve with this wrap?
A simple yogurt-based sauce with lemon and olive oil or basil pesto complements the grilled zucchini perfectly.
Can I grill the zucchini in the air fryer instead of the pan?
Yes, bake the slices brushed with olive oil in the airfryer basket at 180°C for about 6 to 8 minutes until soft and golden.
How to prevent the zucchini from releasing water inside the wrap?
Sprinkle a pinch of salt on the raw slices, wait 10 minutes to drain the water, dry with paper towel and grill over high heat.
How to prevent the tortilla from cracking or breaking when folding the wrap?
Heat the tortilla for 15 seconds in a dry skillet or microwave to make it flexible before spreading the ricotta and rolling.
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