The BBC Good Food logo
Herb pancake wraps with goat’s cheese

Herb pancake wraps with goat’s cheese

A star rating of 4 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • 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
low inkcal254


  • 1 ½ tsp rapeseed oil
  • 2 spring onions , finely chopped
  • 1 large courgette , coarsely grated and squeezed dry
  • 2 large eggs
  • 2 tbsp chopped basil
  • 2 tsp thyme leaves
  • 50g soft goat's cheese
  • 2 medium tomatoes , chopped
  • 6 Kalamata olives , rinsed and halved
  • 2 handfuls baby kale or watercress
  • radishes , to serve (optional)


  • 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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.2 ratings

Sponsored content