Yummy Carrot Tortillas
Those carrots hiding at the back of your fridge? Don’t throw them away! Slightly older carrots are actually perfect for this recipe. Because carrots are mostly water, the ones that have been sitting around a bit are a little dehydrated – which makes them ideal for mixing into a tortilla. Extra moist carrots can make the tortillas soggy and prone to falling apart, so these “forgotten” veggies are actually a bonus.
Think of this as a clever way to reduce food waste while creating something delicious, cheesy, and versatile. Quick to whip up and full of flavour, these tortillas are perfect for a light lunch, a snack, or even breakfast!
Ingredients (makes around 4 tortillas):
- 3 carrots, shredded (2½ cups)
- 1½ cups shredded mozzarella
- 3 eggs
- ½ tsp each: paprika, onion powder, garlic powder, salt
- Black pepper, to taste
- 1 tbsp olive oil
Method:
- In a large bowl, mix shredded carrots, cheese, eggs, and seasonings. Dab away any excess liquid with a paper towel.
- Heat olive oil in a frying pan over medium heat. Scoop ½ cup of the mixture into the pan and gently pat into a round shape – not too thin!
- Cook 3–4 minutes until lightly golden, then carefully flip and cook another 3 minutes. Lower heat if browning too fast.
- Repeat with remaining mixture.
Filling ideas:
- Rocket or spinach
- Cherry tomatoes, sliced
- Sliced turkey or ham