Grilled Tortillas
The potatoes and zucchini in this dish are filled with nutrients that can help lower high cholesterol levels, protect the heart and blood vessels, and stimulate the liver.
Rosemary will add an even more intense, herbal flavor to this dish than the oregano. Simply sprinkle finely chopped rosemary over the tortilla just before grilling.
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 1 lb potatoes (eg, Russet or Yukon Gold)
- salt
- 2 garlic cloves
- 1 lemon
- 6 Tbsps Yogurt (low-fat)
- peppers
- 1 lb Zucchini
- 2 Tbsps olive oil
- 6 Whole-wheat tortillas (8-inches)
- 6 Tbsps Tapenade
- 5 ozs Feta
- 4 sprigs oregano
Preparation steps
Peel the potatoes, cut into small pieces and cook in a pot of boiling salted water until tender, about 20 minutes.
Meanwhile, peel the garlic and finely chop. Rinse the lemon with hot water, wipe dry and remove zest with a peeler.
Cut lemon peel into thin strips and add to the pot with potatoes 2 minutes before end of cooking. Squeeze out lemon juice.
Drain potato and lemon mixture, mash until combined and stir in the garlic and yogurt. Season with salt, pepper and lemon juice.
Rinse the zucchini, wipe dry and cut diagonally into thin slices. Cook slices on an oiled hot grill about 2 minutes on each side. In a bowl, mix with the oil and season with salt and pepper.
Lightly oil 6 pieces of foil, which are slightly larger than the tortillas, then place a tortilla on each one and fold up edges of foil.
Top each tortilla with 1 tablespoon tapenade and a thin layer of mashed potatoes.
Place zucchini on the tortillas and season lightly with salt and pepper.
Crumble the cheese over the tortillas.
Working in batches, if necessary, transfer foil sheets with tortillas to a medium-hot grill and heat 4-5 minutes. Rinse the oregano, shake dry, pluck leaves and sprinkle over the tortillas before serving.