3 tsp olive oil
1 tbsp garlic infused oil
2 tsp ground cumin
1 tbsp tomato purée
2 tomatoes chopped into small pieces
3 zucchini/courgettes, sliced on the diagonal
175g mature cheddar, grated
1 red chili, finely chopped
large handful coriander, roughly chopped
8 gluten free tortillas or wraps
Heat a pan and toss the zucchini/courgette slices in the remaining oil with some seasoning.
Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
Mix the cheese, chili and coriander in a bowl. Spread the tomato purée over half of the gluten free tortillas.
Lay over tomato, zucchini/courgette slices and scatter with cheese mixture.
Top with the remaining gluten free tortillas, pressing the two together.
Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the gluten free tortillas are crisp. Serve in wedges.
Recipe adapted from: Good Food