These light and tasty wraps are perfect for lunch or cut smaller and are wonderful party appetizers or small after school snacks.
Ingredients:
- 1 (8 ounce) package cream cheese with chives
- 2 tablespoons Dijon mustard
- 6 (8 inch) whole wheat tortillas
- 1 ½ cups finely shredded iceberg lettuce
- 12 slices thinly sliced deli turkey
- ¾ cup shredded Swiss cheese
- 1 large tomato, seeded and diced
- 1 large avocado, sliced
- 6 slices bacon, cooked and crumbled
How to cook:
- Combine cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, scattering up to 1/4 inch from the edge of the tortillas.
- Place about 1/4 cup of shredded lettuce on each tortilla and press the lettuce into the cream cheese mixture. Place 2 slices of turkey per omelet on the lettuce and sprinkle with 2 tablespoons of grated Swiss cheese. Top each tortilla evenly with tomatoes, avocado slices and crumbled bacon.
- Roll each tortilla tightly and cut in half down the middle with a slightly diagonal cut.
Also Check These Recipes:
Chorizo & Mozzarella Gnocchi Bake Ingredients
- 1 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- 120g chorizo , diced
- 2 x 400g cans chopped tomatoes
- 1 tsp caster sugar
- 600g fresh gnocchi
- 125g mozzarella ball, cut into chunks
- small bunch of basil , torn
- green salad , to serve
How to Cook: Chorizo & Mozzarella Gnocchi Bake
STEP 1:
Heat the oil in a medium skillet over medium heat. Sauté onion and garlic for 8 to 10 minutes until tender. Add the chorizo and sauté five more minutes. Pour in the tomatoes and sugar and season. Bring to a boil, then add the gnocchi and cook, frequently stirring, 8 minutes, until tender. Heat the grill over high heat.
2ND STEP:
Stir ¾ of the mozzarella and most of the basil into the gnocchi. Divide the mixture among six cookie sheets or place them in a baking dish. Top with the remaining mozzarella, then broil for 3 minutes or until the cheese is melted and golden. Season, sprinkle over the remaining basil, and serve with a green salad.
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| Lemon Drizzle Cake |
Ingredients:
225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping:
Juice 1½ lemons
85g caster sugar
How to Make Lemon drizzle cake:
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
