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Herb pancake wraps with goat’s cheese

Herb pancake wraps with goat’s cheese

Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal254
fat17g
saturates7g
carbs9g
sugars5g
fibre3g
protein16g
salt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2015

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Overall rating

Rating: 4 out of 5.2 ratings

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