Herbed Cheese and Greens Wrap *Works with Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix
|Chopped rapini/Chopped spinach / kale / athlete’s mix||480 Milliliter (1 Cup, Cooking Greens)|
|10 inch flour tortillas||2|
|Softened cream cheese||60 Milliliter (Light, 1/4 Cup)|
|Chopped fresh herbs||15 Milliliter (1 Tablespoon, Chives, Parsley And Basil)|
|Milk||1 Teaspoon (Leveled) (Little Required)|
|Roasted peppers||60 Milliliter, cut in thin strips (1/4 Cup, For A Pretty Color Contrast Use Red, Yellow Or Orange Peppers)|
|Sea salt||To Taste|
Prepare Cookin’ Greens™ Chopped Rapini, Spinach or Kale according to package directions. The microwave version is best for this recipe. Season to taste with salt and pepper. Transfer to a bowl and set aside to cool. Combine the cream cheese with fresh herbs and a little milk to make a spreading consistency but not too wet.
Place tortillas on the counter and spread each one with 2 ½ tbsp (38 mL) herbed cheese mixture to within 1” of the edge. Drain the greens well to ensure any excess liquid is removed and spread ½ cup (120 mL) over the cheese. Spread the roasted pepper strips down the centre over the greens.
Roll the tortilla tightly, making sure that none of the filling falls out. Refrigerate for at least half an hour to set the filling. Cut in half and serve 1 or 2 halves per person. Tip: Appetizer Use: Carefully using sharp knife, cut the filled tortilla into 5-6 pieces vertically., arrange on platter and serve!
Healthy Choice: Use whole wheat or multigrain tortillas. Half a wrap is filling served with a side salad.