World Cuisine

  • 40 g (1½ oz) ricotta cheese
  • ½ red onion, thinly sliced
  • 1 tomato, finely chopped
  • ¼ green chilli, deseeded and finely chopped
  • 1 tablespoon chopped fresh coriander
  • 2 small soft flour tortillas
  • olive oil, for brushing

Mix together the ricotta, onion, tomato, chilli and coriander in a bowl.

Heat a griddle pan until hot. Brush the tortillas with a little oil, add to the pan and cook very briefly on each side.

Spread half the ricotta mixture over one half of each tortilla and fold over the other half to cover. Cut in half and serve immediately with a green salad.

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