While walking through my dad’s vegetable garden, I got inspired to use those fresh veggies that surrounded me and make something delicious and why not healthy!
It reminded me of back in Europe, in my grandfather’s field. Around this time, there would be corn to be picked, fields of potatoes to be worked on and so much more! Memories of not wanting to work on the land but to enjoy myself at the beach while drinking something cool.
But, this time we enjoyed picked out some fresh tomatoes, cucumbers, lettuce, parsley… it was such a treat!
Not wanting to spend an hour cooking a meal over the stove.
This time, we were more chopping, dicing up and muddling the ingredients and we were only 5 minutes sauteing a few of them. It was worth it, put them all together and we made homemade filled Tortilla Wrap!
Of course there are many ways to make them, but this was our way… inspired by the deliciousness of my dad’s garden.
Hope you enjoy making them as much as we did!
HOW TO MAKE OUR FILLED TORTILLA WRAP:
Hands up, I use a sharp knife to shave the corn right off the cob and into a bundt pan or a bowl. It keeps the corn from spilling all over the counter.
If you are using a bundt pan, stand one end of the corn cob on the middle of the pan. This will allows you to hold the corn cob securely so you can easily cut the corn kernels off the cob.
There you go, it took around 20 minutes and you prepared amazing and delicious homemade Tacos!
Filled Tortilla Wrap!!
- corn Kernels off the cob
- 1/4 cup olive oil
- 1 yellow onion, sliced into half-moons
- 2 garlic cloves, sliced thin
- sliced mushrooms
- 2 orange bell peppers, seeded, sliced into long strips
- pinch salt, to taste
- pinch pepper, to taste
- chopped fresh parsley
- diced fresh tomatoes
- diced spring onion
- two or three avocado
- freshly squeezed juice of 1/2 lime
- 1 tbsp freshly squeezed lemon juice
- grated, sharp cheddar cheese
- fluffy flour Tortillas or as I like them, thin
- Step 1 Bring water to a boil and add the corn for 5 minutes. Then let it cool off.
- Step 2 Over medium heat in a large sauté pan add Olive oil, onion and garlic and sauté for 5 minutes, until the onion is soft. Stir in the mushrooms and the bell pepper and sauté for 2 more minutes.
- Step 3 Season to taste with salt and pepper and let it cool off while preparing the topping.
- Step 4 In separate small bowls, chopped fresh parsley, diced fresh tomatoes and spring onion.
- Step 5 To create your pesto, use a pestle and a mortar and muddle the avocado, lime juice and lemon juice.
- Step 6 Using a sharp knife shave the corn right off the cob.
- Step 7 Heat the tortilla over medium heat, in a nonstick pan. Just for a minute, don’t let them toast.