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penguinmum's creamy fish pie: smoky, seasonal fish in a creamy white sauce with grated, rather than mashed, tatties on top - a meal of the highest comfort-food order.
Print recipe Carrot and cream cheese wraps from Anon |
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Ingredients300g full fat cream cheese ( use half fat if you want a skinny version for yourself)2 medium size carrots finely grated teaspoon of chopped parsley ( optional) a few turns of the black pepper mill (optional) Shredded lettuce and cucumber 4 tortilla wraps |
Handy HintDifferent flavours of wraps work well. If you wish to make these a couple of hours beforehand, wrap the completed wrap tightly in cling film and keep in the fridge. |
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MethodReally simple to make.Mix all the cheese, carrot and parsley and pepper in a bowl until you have a orange speckled paste. Spread onto your wrap going all over, almost to the edge. Arrange the shredded lettuce and cucumber in a thin layer on top. For pin-wheels, roll the wrap quite tightly into a long sausage and cut into circles. Or for a more conventional 'shop bought wrap style', fold up two edges to a third of the way across the wrap. Then roll from one round side edge till you have an oblong shape. Cut in half and enjoy! | |||||||||||||||||||
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