Herb pancake wraps with goat’s cheese

Herb pancake wraps with goat’s cheese

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(2 ratings)

Prep: 10 mins Cook: 8 mins

Easy

Serves 2
Replace flour tortillas with thin omelettes, then pile high with tasty vegetarian toppings for a low-calorie lunch - enjoy warm or cold

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal254
  • fat17g
  • saturates7g
  • carbs9g
  • sugars5g
  • fibre3g
  • protein16g
  • salt0.8g
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Ingredients

  • 1½ tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 large courgette, coarsely grated and squeezed dry
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp chopped basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tsp thyme leaves
  • 50g soft goat's cheese
  • 2 medium tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 Kalamata olives, rinsed and halved
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 handfuls baby kale or watercress
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • radishes, to serve (optional)
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

Method

  1. Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan.

  2. Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.

  3. Spread the goat’s cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and baby kale, then roll up and cut in half. Alternatively, spread the goat’s cheese over the pancakes, top with the filling and serve open. Eat with some radishes on the side, if you like.

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Comments (2)

Minoo's picture

This is a great, light dinner and very speedy to prepare. I actually made them the night before and stuck them in the fridge to eat when we had to dash out quickly after work and they still tasted lovely.

hjlonsdale's picture
5

Another surprisingly tasty but exceedingly healthy recipe!
Just don't expect the wraps to behave like flour-based wraps- they're easy to tear and best eaten with a knife and fork.

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