Filled Wheat Tortillas with Sheep Cheese Cream and Rocket
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tortilla (s) (wheat tortillas)
- 100 g sheep cheese
- 2 tablespoon olive oil
- 1 tablespoon thyme, fresh leaves
- 2 spring onion (s)
- Pepper, red
- 1 clove garlic
- 50 g yourt, milder
- 50 g rocket
- 1 tomato (s)
Print Recipe
Pin Recipe Instructions
- Heat the wheat tortillas in the oven for approx. 10 minutes according to the instructions on the package.
- Roughly chop the thyme leaves. Clean the spring onions and cut into very fine rings.
- Mash the sheep cheese with a fork. Add the yogurt and olive oil and stir to a creamy mass. Add onion rings, thyme and pepper. Peel and squeeze the garlic and stir vigorously.
- Spread the cream evenly thick on the tortillas and top with rocket. Roll up and wrap tightly in cling film. Let rest in the refrigerator for at least 1 hour.
- Wash the tomato and cut it into fine cubes. Cut the tortilla rolls into 2-3 cm thick slices. Arrange and serve sprinkled with the diced tomatoes.
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