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Cucumber in Tortilla Sandwich




Source of Recipe


Inspired from the book "Fit For Life" Dilled Cucumbers recipe






Recipe Introduction


This is a light vegetarian recipe well suited for hot summer
days when you don't want to heat up the kitchen. We enjoy
fresh corn on the cob with this tortilla sandwich.





List of Ingredients



• 2 or 3-Cucumbers, medium/large
  
• 1 cup-Sour Cream
  
• 2 TBS Lemon Juice, fresh
  
• 2 Tsp Green Onion, minced
  
• 2 Tsp Dried Dill
  
• 1/2 Tsp Seasoned Salt
  
• 1 Package-refrigerated Tortillas
  






Instructions



1. Peel the cucumbers. Slice in half lengthwise. Take
   a spoon and scrape out and discard the seeds. Slice
   the cucumbers thinly on the short side. (Slices should
   resemble crescent moon shapes.)Place in a bowl large
   enough to handle the quantity comfortably.
   
2. Combine all other ingredients, except the tortillas,
   in the bowl with the cucumbers. Refrigerate until
   your tortillas are prepared.
   
3. Preparing the Tortillas: Heat a skillet to medium high
   heat and add one tortilla. Cook on each side 15-30
   seconds until softened. (They will quickly crisp if
   you are not careful and leave them on to long. They do
   not fold well if crisp). Remove to a serving plate
   one at a time as the tortillas are cooked.
   
4. Each diner can fill and fold their own tortilla
   with the dilled cucumber mix. I recommend that the
   tortilla not be rolled up, the ingredients probably
   won't stay put. A fold or wrap technique is preferred.
   






Final Comments


Serves 4.