recipes
Mini pin wheels with 2 types of fillings
Serves:
2012-05-28
Ingredients
Salmon and avocado
- 3 wholemeal tortilla wraps (DISCOVERY)
- 200g cream cheese
- 1 tbsp natural yoghurt
- 1 shallot, finely chopped
- 200g smoked salmon
- 1 ripe avocado, peeled and chopped
- Zest of a lemon
- Few fancy lettuce leaves
- Few dill leaves to garnish
Mediterranean prawn
- 3 tortilla wraps (DISCOVERY)
- 3 tbsp basil pesto
- 200g cooked prawns
- 50g sun-dried tomatoes, chopped
- 200g cream cheese
- 1 tbsp natural yoghurt
- Zest of a lemon
- Few rocket leaves
Method
Salmon and avocado pin wheels
Lightly beat the cream cheese to obtain a spreadable consistency. Stir in the yoghurt, shallot, lemon zest, chopped salmon avocado. Spread the filling on the wraps and top up with the lettuce. Roll the wraps tightly and wrap in cling film. Refrigerate for 1 hour, then remove the wraps from the fridge and remove the cling film. Slice the wraps into thick slices using a sharp knife, sprinkle over the dill leaves and serve.
Mediterranean prawn pin wheels
Lightly beat the cream cheese to obtain a spreadable consistency. Stir in the yoghurt, pesto, lemon zest, prawns and sun-dried tomatoes. Spread the filling on the wraps and top up with the rocket. Roll the wraps tightly and wrap in cling film. Refrigerate for 1 hour, then remove the wraps from the fridge and remove the cling film. Slice the wraps into thick slices using a sharp knife and serve.
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