Mushroom & Herb Cream Cheese Wrap Roll

Ingredients

• 4 large flour tortillas
• 200 g cream cheese, softened
• 300 g brown mushrooms, sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tsp BlixSam Garlic Melt
• 2 tsp BlixSam Smoke Craft
• 150 g mature cheddar cheese, grated
• 2 spring onions, finely sliced
• 2 cups baby spinach
• 2 tbsp fresh parsley, finely chopped
• Freshly ground black pepper
• Butter or cooking spray for toasting

Method

1. Heat the olive oil and butter in a large frying pan over medium-high heat.
2. Add the sliced mushrooms and cook for 5–6 minutes until golden and any liquid has evaporated.
3. Stir in the BlixSam Garlic Melt and BlixSam Smoke Craft, cooking for 30 seconds to bloom the seasonings.
4. Remove from the heat and stir through the chopped parsley.
5. Spread the cream cheese evenly over each tortilla.
6. Layer with the baby spinach, seasoned mushrooms, grated cheddar and spring onions.
7. Roll the tortilla up tightly, folding in the sides as you roll to keep the filling secure.
8. Toast the wrap roll in a lightly buttered frying pan over medium heat for 2–3 minutes per side until golden and the cheese has melted.
9. Slice in half or serve whole while hot.

Serving Suggestion