167kcal
2g
2g
3g
3g
6g
21g
129mg
- 15cm / 6in Cucumber
- 1 Carrot
- 50g / 1.75oz Full-fat cream cheese
- 40g / 1.4oz Full-fat Greek-style yogurt
- 0.5 tsp Garlic powder
- 50g / 1.75oz grated Double Gloucester cheese
- 1 tbsp finely chopped Chives
- 1 tsp black or white Sesame seeds
- 4 large Tortilla wraps
- to taste freshly ground Black pepper
1. Lay a clean tea towel on your work surface and place a box grater in the center.
2. Wash and coarsely grate 15cm/6in Cucumber and 1 Carrot.
3. Gather the ends of the tea towel and squeeze out as much moisture as possible over a sink or bowl.
4. In a large bowl, combine 50g/1.75oz Full-fat cream cheese, 40g/1.4oz Full-fat Greek-style yogurt, 0.5 tsp Garlic powder, 50g/1.75oz grated Double Gloucester cheese, 1 tbsp finely chopped Chives, 1 tsp black or white Sesame seeds, and freshly ground Black pepper to taste. Stir well.
5. Lay 1 large Tortilla wrap on your surface and spread a couple of tablespoons of the mixture in a thin, even layer.
6. Roll up the Tortilla tightly.
7. Repeat with the remaining Tortillas.
8. Wrap and store in the fridge for up to 2 days.
9. When ready to eat, cut into 2cm/0.75in rounds.
1% of RDI
6% of RDI
2% of RDI
0% of RDI
0% of RDI
6% of RDI
10% of RDI
You can use any plant-based alternatives for cream cheese, Greek-style yogurt, and cheese. The longer you leave the pinwheels in the fridge, the softer they will be.
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