Tortilla pockets

Tortilla pockets

45 Min. Active
45 Min. Total
423 kcal per person
vegetarian, lactose-free
Nutritional value / person: 423 kcal, Fat: 27 g, Carbohydrate: 26 g, Protein: 15 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Bowl
  • Brush
  • Colander
  • Fork
  • Frying pan
  • Knife
  • Lemon squeezer
  • Rösti grater
  • Spatula
  • Tablespoon
  • Teaspoon
  • small bowl
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 courgette
1 tin corn kernels (approx. 140 g)
2 sprigs oregano
1 tbsp olive oil
200 g baby spinach
150 g medium-aged Appenzeller
½ tsp salt

Dip

1 lime
1 avocado
2 tbsp water
¼ tsp salt
a little pepper

Pockets

8 mini-tortillas
2 tbsp water
2 tbsp olive oil

How it's done

The kids can help at the marked areas .

Filling

1 courgette
1 tin corn kernels (approx. 140 g)
2 sprigs oregano
1 tbsp olive oil
200 g baby spinach
150 g medium-aged Appenzeller
½ tsp salt

Grate the courgette, drain the sweetcorn. Tear off the oregano leaves. Heat the oil in a frying pan. Sauté the courgette, sweetcorn, oregano and spinach for approx. 5 mins., continue to cook until almost all of the liquid has evaporated. Place in a bowl and allow to cool slightly. Grate the cheese, mix into the vegetables, season with salt.

Dip

1 lime
1 avocado
2 tbsp water
¼ tsp salt
a little pepper

Cut the lime in half, squeeze 1 tbsp of juice into a bowl. Halve the avocado, remove the stone, scoop out the flesh with a spoon, add to the lime juice along with the water, mash finely with a fork, season.

Pockets

8 mini-tortillas
2 tbsp water
2 tbsp olive oil

Spread the filling on one half of each tortilla, leaving a border of approx. 1 cm. Brush the edges with water, fold over the tortillas, press the edges down firmly with a fork. Brush both sides of the tortillas with oil. Fry the parcels in the same frying pan for approx. 2 mins. on each side, serve with the dip.

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