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Ingredients
- 4 whole wheat tortillas
- 150 g fresh spinach leaves
- 60 g extra virgin olive oil
- 1 clove fresh garlic
- 50 g whole almonds
- Juice of half a lime
- 50 g Parmesan block
- 1 pinch fine iodized table salt
- 400 g grill cheese or pan-fried cheese
- 4 handfuls fresh salad mix
- 16 red cherry tomatoes
Preparation
- 1First, prepare the pesto: Place the spinach leaves together with the garlic, almonds, and olive oil in a blender and blend until smooth. Then add the finely grated Parmesan and lime juice and season with a pinch of salt.
- 2Fry the grill cheese in a pan or on the grill until golden brown on both sides.
- 3Wash the lettuce leaves and drain them well. Also wash the cherry tomatoes and halve or quarter them.
- 4Generously spread the spinach pesto on the tortillas. Distribute the salad mix and tomatoes on top and finally place the grilled cheese on top.
- 5Fold the ends of the tortillas slightly so the filling doesn't fall out, then roll them up tightly. Cut the wrap diagonally in the middle.
- 6Tip: If desired, you can briefly toast the finished wrap in a pan or contact grill until crispy.
Tip
For a vegan option, you can replace the grill cheese with marinated tofu and the Parmesan with nutritional yeast flakes.
Gurkerl Küche
Servieren Sie die Wraps mit einem Klecks Sauerrahm oder einem frischen Joghurt-Dip für noch mehr Frische!