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Zucchini and Corn Burrito

Zucchini and Corn Burrito

2 Portions

succeed easily 15 Minutes



for the recipe Zucchini and Corn Burrito


1 tbsp Olive Oil
2 - 3 Garlic Cloves , chopped
½ small Onion , sliced
¼ each Green and Yellow Zucchini , cut into sticks
30 g Sweet Corn Kernels
50 g Boiled Rice
Chilli Flakes
60 g FunFoods Zer0Fat Dressing Thousand Island
4 - 5 Fresh Coriander Leaves , chopped
1 no. Flour Tortilla




Heat oil in a non-stick pan (medium flame) add garlic, onion, zucchini and sweet corn. Sauté vegetables for 2-3 minutes add rice, salt and chilli flakes. Stir well.


Add 2 tbsp dressing and coriander to above rice. Mix well.


Assembling- Place tortilla on a chopping board. Place above filling in center of each tortilla, drizzle remaining dressing and roll it like a wrap.


Heat non-stick pan and cook wrap from both sides until it gets crisp. Cut and serve.

Calorie and nutritional information for the recipe Zucchini and Corn Burrito

Per serving / piece Per 100 g / ml
energy 8139kJ
fat 7.20g 0.20g
carbohydrate 424.80g 12.08g
protein 45g 1.28g
Dr. Oetker products used

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