Zucchini Wrapped in Tortillas Recipe - Allrecipes.com
Zucchini Wrapped in Tortillas Recipe
  • READY IN 40 mins

Zucchini Wrapped in Tortillas

Recipe by  

"Here's what I do with the wonderful zucchini in summer. Don't be daunted by the list of ingredients. It's long because of the various added spices, which give the wraps a wonderful flavor. The actual procedure is quite simple."

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Ingredients Edit and Save

Original recipe makes 4 wraps Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
  2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.
  3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2004

This recipe is great, and was even better the next day. Did not go over well with the my child, but he did allow a little to be sprinkled over cheese in the tortilla. Wonderful for using up the zucchini from the garden. The spice mixture is Indian; if you do not like curries and other Indian fare, don't make this.

Most Helpful Critical Review
Sep 09, 2003

The clove taste was pretty weird with the zucchini. Some people would probably like this, but it wasn't to my taste.


42 Ratings

Sep 01, 2003

Rani, thank you. This recipe glides above the rest with an easy to cook sommer delight which is both healthy and gentle to the palate. My only two additions were Philadelphia garden variety cream cheese instead of sour cream and sun dried tomatoes. I am wrapping up my last tortilla right now (now pun intended), so again, thank you. And keep adding recipes!

Aug 29, 2003

Didn't like this one, sorry. The ground cloves were too overbearing so toned them down a bit... didn't help.

Jul 21, 2004

These were absolutely delicious. I was curious to find out how ginger was going to taste with the varied list of other spices, but the whole combination was delicious and actually left me craving it for dinner. Substituted plain yogurt for the sour cream which was the perfect accompaniment.

Sep 14, 2003

my husband loved this -- and he doesn't usually like cinnamon! As someone else mentioned, the cloves are a little overpowering but that could easily be omitted. I added grated carrot and garlic to make it more interesting and used smaller tortilla wraps.

Aug 27, 2003

These were VERY good. The spice combination is unusual but it works so well together. This was a fun food to make and eat. I used a very small grater (because I didn't have a larger one) and it made the consistency almost like that of refried beans. I don't think that was Rani's intent, but it was good. One mistake I made that I'll avoid next time is to limit the warming of the tortillas to only a minute ... I left them in the oven for about 3-4 minutes and discovered they hardened and were difficult to roll.

Sep 14, 2003

This recipe was so easy to make and so VERY tasty! I will be making this over and over again! Thank you, Rani, for submitting this recipe for us.


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  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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