Zucchini Wraps

Zucchini Wraps

4 Servings


1 tablespoon (15 ml) olive oil
1 cup (160 g) onion, chopped
1 teaspoon (3 g) dry mustard
1 teaspoon (2.5 g) cumin
4 cups (500 g) zucchini, shredded
1/2 teaspoon (1 .3 g) chili powder
1/4 teaspoon (0.5 g) black pepper
4 tortillas
1/4 cup (60 g) fat-free sour cream


In a medium wok or frying pan, heat the oil over medium-high heat.

Add the onions, mustard, and cumin.

Saute until onions are soft.

Add the shredded zucchini.

Cook 5 to 10 minutes, stirring frequently, until the zucchini gets soft and tender.

Stir in the chili powder and pepper.

Warm the tortillas and place on a flat surface.

Spread 1 tablespoon (15 g) of sour cream on each.

Place one-quarter of the zucchini filling in the center of each tortilla.

Roll up each tortilla.


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