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Recipe Category / Snacks and Sandwiches

Sun dried tomato and spinach wraps

Sun dried tomato and spinach wraps

Method

  • Place a pan over medium heat. Add the olive oil and let it get hot.
  • Finely chop the spring onions and the garlic.
  • Add the spinach, spring onions and garlic to the pan. Sauté for 2-3 minutes, until the spinach wilts. Transfer to a bowl and allow the mixture to cool for 10 minutes.
  • Finely chop the sun-dried tomatoes and basil leaves. Add them to the bowl with the spinach.
  • Add the cream cheese, parmesan, salt and pepper. Mix with a wooden spoon until well combined.
  • Place the flour tortillas on a working surface. Divide the mixture among the tortillas and spread over each so that 2/3 of the tortilla is covered.
  • Begin rolling the two opposite sides of the tortilla inward and complete wrap by rolling the end closest to you inward also.
  • Refrigerate wraps, seam side down, for about 15 minutes, so the filling can thicken.
  • Cut the wrap into 2 cm pieces. Each tortilla yields at least 6-8 pieces.
  • Serve with baby spinach.
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