Prep 10 mins
Cook 10 mins
Ok, not sure where the "Texas" part comes from but this is an excellent easy recipe and a nice change of taste. Credit for the original recipe goes to Mark Picker of Central Market with a few changes from me - i.e. extra garlic of course! ;)
- 6 -8 flour tortillas
- 4 medium zucchini, washed,trimmed and julienned
- 1 bunch green onion, thinly sliced about half way into green
- 4 -5 sprigs fresh oregano, finely chopped or 1 teaspoon dried oregano (*for variation, try using cilantro in place of the oregano)
- 4 cloves garlic, finely minced
- 1 cup grated monterey jack cheese
- salt and pepper
- olive oil, for sauteing
- Combine all of the ingredients (except tortillas, cheese and oil) in a large bowl and mix thoroughly.
- Heat oil in sauté pan.
- Add vegetable mixture and cook until zucchini is just tender.
- Spoon 3 to 4 tablespoons of the vegetable mixture onto a tortilla.
- Sprinkle with cheese.
- Optional: add salsa, hot sauce or sour cream.
- Roll tortilla into a"wrap" and serve while warm.
- I also made these last night using left over smoked turkey that we have and it was wonderful.
My husband and I thought these wraps were fantastic, Rise. I used fresh oregano. The onion, garlic, and oregano flavors were the most prevalent and went well with the zucchini. In addition to the MJ cheese, we spooned a little hot salsa on before we wrapped them up. Made an excellent flavorful, and quick supper. Thanks.
Delicious and light! I scaled the recipe down for one, added some crushed red pepper to the mix and cooked the zucchini just until crisp tender. Thanks for posting this quick, healthy, tasty recipe.
This was good but not great for us. I followed the recipe exactly as written. It needed more of a punch for me. Maybe some kind of sauce or somthing for crunch. It was a good base but needs something else. Thanks Rise!