Roasted Pepper & Cream Cheese Wrap Roll

Ingredients

• 4 large flour tortillas
• 200 g cream cheese, softened
• 2 large red bell peppers, roasted, peeled and sliced
• 150 g mature cheddar cheese, grated
• 1 small red onion, thinly sliced
• 2 spring onions, finely sliced
• 2 tsp BlixSam Garlic Melt
• 2 tsp BlixSam Lemon Leaf
• 1 tbsp olive oil
• Fresh baby spinach or rocket leaves
• Freshly ground black pepper
• Butter or cooking spray for toasting

Method

1. Roast the red peppers over an open flame, under the grill or in the oven until the skins are blackened. Place them in a bowl, cover for 10 minutes, then peel, remove the seeds and slice.
2. In a bowl, mix the softened cream cheese with the BlixSam Garlic Melt and BlixSam Lemon Leaf until smooth.
3. Heat the olive oil in a frying pan and sauté the red onion for 2–3 minutes until softened.
4. Lay a tortilla flat and spread a generous layer of the seasoned cream cheese over the surface.
5. Top with the baby spinach or rocket, roasted peppers, sautéed onion, grated cheddar and spring onions.
6. Roll the tortilla up tightly, folding in the sides as you roll to keep the filling secure.
7. 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.
8. Slice in half or serve whole while warm.

Serving Suggestion