• INGREDIENTS
    6 – Tortilla wraps
    200gm – Spinach leaves(Washed, cleaned, and remove the stems)
    12 pieces- Sundried tomato dipped in olive for 2 hours
    1/2 cup – Fozen or fresh corns
    2 tbsp – Kalamata black olive (chopped)
    1 tbsp – Garlic cloves minced
    6 slices – Vegan or plain Mozzarella cheese
    1/2 cup – Vegan or plain Feta cheese
    Olive oil for frying or baking (optional)
    For Tzatziki Sauce
    1 tbsp – Dill fresh or dried
    1 tsp – Garlic minced
    1 – Cucumber (grated)
    2 tbsp – Olive oil
    1 tsp – Black pepper powder
    2 tbsp – Lemon juice
    Himalayan Pink Salt to taste
    1/2 cup – Vegan Greek Yoghurt
    1/2 tsp – Lemon Zest

INSTRUCTIONS
Take a few sundried tomatoes and dip them in some olive oil for 2 hours. In a bowl, add vegan greek yogurt, grated cucumber, little garlic minced, grated cucumber, fresh dill, lemon juice, lemon zest, black pepper powder, and himalayan pink salt according to your taste.
Mix everything nicely.
Our homemade tzatziki sauce is ready.
In a frying pan, on a medium flame add olive oil, garlic minced, and saute for 1 minute.
Add frozen corn saute for 1 minute
Add washed spinach leaves.
Keep stirring nicely. Add some sundried tomatoes. Saute everything nicely for 2 minutes on medium flame.
Take a tortilla wrap, add spinach stuffing as a filling, a few kalamata black olives, some crumbled vegan feta cheese, a little black pepper powder, pink Himalayan salt, mozzarella cheese slices.
Now fold the tortilla wrap.
Add little olive oil to a frying pan, on medium flame fry the tortilla wrap press them with the help of a spatula.
Then flip it over and cook the other side as well.
Take out the wrap .cut it into two halves with help of a knife.
If baking then: A baking tray should be lined with parchment paper. Cook at 400°F on a baking sheet covered with parchment paper for around 15 minutes until golden. Then cut them into triangles and have fun!
Our Spinach and Corn Quesadilla is ready to be served with homemade tzatziki sauce.