About this recipe:You have to try these to believe how good they taste. The luscious filling is so quick and easy, and the tender courgette and crisp cucumber salad, with its spiky chilli and lime seasoning, is a perfect accompaniment. Delicious!
4 spring onions, finely sliced
4 large tomatoes, diced
150g low-fat soft cheese with garlic and herbs
250g ready-to-eat seafood mix, including mussels, prawns and squid
4 large soft flour tortillas
1 tbsp olive oil
50g mature Cheddar cheese, grated
2 small courgettes, thinly sliced
1/2 cucumber, thinly sliced
a little chilli oil
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Method Prep:5min › Cook:20min › Ready in:25min
Make the filling: Preheat the oven to 200°C (180°C fan oven), gas 6. 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.
Fill the tortillas: Lay out the tortillas and divide the seafood mixture among them, spreading it over the centre 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.
Make the salad: While the tortillas are heating through, toss the courgettes 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 chilli oil over the top. Cut the lime into eight wedges and add two to each plate.
Serve: Cut the wraps in half and arrange on or beside the salads. Serve immediately.
Prawn and avocado wraps: Instead of mixed seafood, use cooked, peeled prawns, thawing and draining the prawns if frozen. Add 2 peeled, stoned and diced avocados instead of the tomatoes. Serve with cherry tomatoes and rocket instead of the courgette salad.