Description
A quick and healthy calzone alternative made with soft flour tortillas, filled with cheesy grilled vegetables, and served with a fresh salad. Ready in under 20 minutes, it’s a lighter, flexible option perfect for lunch, dinner, or a quick snack.
Ingredients
4 soft flour tortillas (wholewheat if possible)
4 tomatoes, choppedza
80 g hard cheese, grated (reduced-fat if possible)
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
150 g closed-cup mushrooms, sliced
4 handfuls mixed salad leaves
1 carrot, grated
2 celery sticks, chopped
3 teaspoons dried Italian mixed herbs (optional)
1 pinch ground black pepper (optional)
Instructions
- Prepare the Vegetables: Preheat the grill. Place peppers and mushrooms on a baking sheet and grill for 4–5 minutes, turning once. Add tomatoes and Italian herbs, season with black pepper, and keep warm.
- Assemble the Calzone: Place one tortilla in a dry frying pan. Sprinkle with a quarter of the cheese and cook over medium heat for 30–40 seconds until melted. Spoon a quarter of the vegetable mixture over one half, fold over, and cook briefly to warm through. Transfer to a serving plate.
- Repeat and Serve: Repeat with remaining tortillas. Serve with mixed salad leaves, grated carrot, and chopped celery.
Notes
- Spicy option: Add sliced chili or chili flakes to vegetables.
- Meaty option: Add cooked chicken strips or lean ham.
- Vegan option: Use vegan cheese and plant-based tortillas.
- For a Mediterranean twist, add olives and sun-dried tomatoes.
- Breakfast version: Fill with scrambled eggs, spinach, and mushrooms.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 calzone with salad
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg
