We returned from our Italian escape yesterday and I am still dreaming about the food. We spent several days with my Mum’s side of the family in Benevento. We have quite a few family members there, so our week was filled with jumping from house to house, visiting family who ALL wanted to feed you and feed you and then feed you some more and then top it all off with gelato. Everyday we consumed multiple three-course meals, all equally as delicious as each other.
I’m not going to sit here and tell you that I didn’t absolutely LOVE every single delicious thing that I have eaten over the past eight days, because that would be a lie. However, I will admit that since returning from our Italian escape, Kristian and I have been loading up on the veggies!
Of course, Italian food isn’t just about pizza and pasta and we certainly did eat with much variety, particularly at my family’s house. But the three-course lunch and dinners do get too much after a week and the body just wants to detox!
Cue the homemade tortillas filled with vegetables. Vegan, gluten free and so very delicious. We had these for lunch today and thoroughly enjoyed every mouthful. They are so quick to put together and pack such great flavour. They make the perfect light lunch or dinner.
Of course, you can use store bought tortillas, but I HIGHLY recommend making your own. I promise they are easy to make. You will never go back to store bought again.
MAKES 10 SMALL WRAPS
For the vegetables:
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, finely chopped
1 sweet, red chilli, finely chopped
½ Jalapeno, finely chopped
2 medium zucchini, chopped
3 medium tomatoes, deseeded and chopped
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
For the tortillas:
Follow this recipe
Make your tortillas first and keep them warm by wrapping them in a tea towel.
For the vegetables, heat the oil in a medium sized frypan. Add the garlic, chilli and jalapeno and fry for about a minute, or until fragrant.
Add the onions and fry for a further 3-4 minutes, until onions begin to soften. You can add a splash of water here if you think it needs a little bit of moisture.
Toss in the zucchini, tomatoes, cumin, paprika, salt and pepper and stir to combine. Cook over a medium heat for about 10-15 minutes, or until vegetables have softened slightly.
To serve, place a few tablespoons of the vegetables in the centre of the tortilla, wrap it up and enjoy!