Mini Tortilla Salad Rolls

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by: Sonal






A Vegan and Vegetarian fun salad. A light and Healthy Option for Busy Days. I led eloped this recipe inspired by the many floating on the net with tacos as a base.these are fun, flavorful and so easy to put together and not to forget so very versatile.




ingredients

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serves: 3

Ingredients :

sticks For Vegetable Grilled

15-16 sticks zucchini around 3-4 inches long and 1 inch thick.

15-16 sticks yellow squash around 3-4 inches long and 1 inch thick.

1/8 cup Whole wheat bread crumbs

Salt n pepper to taste

For Greens and Radish Salad

1 leaves Romaine : cup loosely packed, washed, trimmed and cut You may use lettuce as well

1/4 leaves Cilantro or Coriander : cup, washed and chopped roughly.

1 medium Tomatoes : or 1/2 cup chopped May use cherry tomatoes.

4 cup Red Radish : or 1/3 sliced in circles

2 Scallions or green onions : washed and cut

For Dressing

1 tbsp Olive oil :

1 tsp Balsamic Vinegar :

Salt and pepper to taste

6 Mini White corn Tortillas : 80 calories ones and lard free.

Nutrition Facts
Mini Tortilla Salad Rolls

Servings Per Recipe: 3

Amount per Serving

Calories: 224

  • Total Fat: 8.1 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 554.9 mg
  • Total Carbs: 33.4 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 1.2 g
  • Protein: 9.2 g
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preparation

1.  For Grilled Vege Sticks :

2.  Pre Heat the oven at 450*f or 225*c.

3.  Spread the bread crumbs on a cookie sheet. Add salt n pepper to taste and mix well. Spread it out.

4.  Now place the zucchini and squash sticks on the spread bread crumbs and mix well so that they lightly get coated.

5.  Place these sticks on another baking sheet. Spray them lightly with oil spray if you want.

6.  Bake these for 10-12 minutes in the oven till bread crumbs turn slightly brown or red.

7.  They are ready.

8.  Note : if you dint want to oven grill them. Then stir fry these sticks with 1 tsp oil on high flame for 1-2 minutes in a wok. Add salt n pepper to taste.

9.  For Greens and Radish Salad:

10.  Just toss everything together I a bowl and keep aside.

11.  For Dressing :

12.  Mix all the ingredients together and keep it in a bowl.

13.  Layering :

14.  Layering :

15.  Heat up the tortillas if you want. Spread them out on a working surface.

16.  Add the Greens and Radish salad, approx 1/4 cup each.

17.  Top with zucchini and squash sticks, approx 5-6 sticks per tortilla.

18.  Top with 1/4 tsp of dressing. Believe me it’s enough. If you want, you can add all the dressing to the greens and radish salad before.

Cooks' note:
Note: in case zucchini and squash are not available, then substitute these with lauki/Doodhi/calabash and/or carrots and Turnips sticks.
Also, in the absence of balsamic vinegar, use regular distilled white vinegar with 1/2 tsp of brown sugar.
If tortillas are not available then use any flat bread like pita, lavash, roti or chapati made with little corn meal.

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