Friday, June 3, 2011

Herbed Cheese and Greens Wrap *Works with Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix

As seen on the stage at the National Women’s Show!
Makes 2 large wraps to serve 2-4 people or can be cut in smaller pieces to serve as an appetizer.


1 cup (480 mL) Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix
Sea salt and pepper, to taste
2 10” flour tortillas
¼ cup (60 mL) softened light cream cheese
1 tbsp (15 mL) chopped fresh herbs (chives, parsley and basil)
A little milk  
¼ cup (60 mL) roasted peppers, cut in thin strips (for a pretty colour contrast use red, yellow or orange peppers)


Method: 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.

No comments:

Post a Comment