Summary

Ingredients

• 8 medium tortilla (s), (wheat tortillas)
• 200 g oat cream cheese
• 24 basil leaves
• 150 g artichoke (s), in a lass
• 2 zucchini
• 1 tablespoon vegetable oil
• 150 g paprika, rilled, in a lass
• 8 tomato (s), dried in OIL
• 70 g pine nuts, roasted
• 80 g rocket, rouhly chopped
• 4 tablespoon parmesan

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Instructions

1. Brush the tortillas with cheese. Place three basil leaves lengthways on one half of the flatbreads.
2. Wash the zucchini and cut lengthways into thin slices (eight slices are required). Sauté the slices in oil and then place one on each of the basil leaves.
3. Drain the artichokes, peppers and tomatoes and cut into small pieces. Now layer on the zucchini slices. Finally, pour the pine nuts, rocket and parmesan over the top. Roll up the tortillas tightly and roast in a large pan for 6-8 minutes, turning frequently on all sides. Remove from heat and cut diagonally and serve immediately.