Vegetarian Wraps with Primula Light Squeeze
Our vegetarian lunch recipe is so easy to make yet so simple, it’ll become your new favourite meal! Primula Light Cheese ties all the fillings together and adds a creamy, cheesy flavour all the while remaining guilt-free. Yum!
- 4 servings
- 45 minutes
What you need
- 140g Primula Light Cheese
- 2 aubergines, sliced
- 1tbsp of rock salt
- 15g fresh parsley, chopped
- Olive oil
- 3 garlic cloves, minced
- 1 red onion, sliced
- Half cucumber, sliced
- 1 carrot, sliced
- 4 tortilla wraps
How you do it
The secret to delicious aubergines is to salt them before cooking to draw out moisture and condense their flavour. Trim and slice the aubergines 1cm thick. Place the slices in a large colander, and sprinkle some rock salt on top of each slice. Let sit for 40 minutes.
After 40 minutes, rinse the aubergine slices lightly under cold water, place them on paper towels, and pat try each slice.
Heat the grill. Then, lay the aubergines on baking tray and grill for about 15 minutes, turning just once until they are tender.
Arrange the grilled aubergine in an air-tight container and sprinkle parsley, garlic, and olive oil, making sure the olive oil covers all the aubergines.
Preheat a dry frying pan, place one tortilla into the pan and turn once during heating.
On each tortilla, spread Primula Light Cheese. Layer all the ingredients evenly over half of each tortilla. Tuck in the sides of the tortillas and roll them up tightly to enclose the filling.
