For 4 people
For 4 people
Rinse the peas, peel the carrot and cut it into fine matchsticks; wash the radishes and slice them very thinly; zest and juice the lime.
Heat the olive oil in a skillet over medium heat, add the peas and carrot, season with salt and pepper, then sauté for 2–3 min; let cool slightly.
In a bowl, loosen the wasabi with the lime juice and a little zest to make a smooth paste.
Briefly warm the wheat tortillas in a dry pan to soften.
Spread a thin layer of the wasabi–lime mixture over each tortilla.
Divide the cooled pea–carrot mixture over each tortilla.
Sprinkle with thinly sliced radishes for crunch.
Roll each tortilla up tightly, tucking in the sides.
Wrap the rolls and chill for 5–10 min to set.
Unwrap, trim the ends, cut into 2–3 cm pieces and serve at once.
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