Ingredients for 8 servings:
- 1 onion(s)
- 265 g double cream cheese
- 10 tbsp Worcestershire sauce
- some milk, if necessary
- salt and pepper
- curry powder
- 8 large flour tortillas
- n. B. water
- 125 g arugula
- 2 points Parma ham
Instructions
Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes
Great as a party snack or finger food, for a picnic or even for a DVD night with friends!
Finely dice the onion and mix with the cream cheese and Worcestershire sauce. If desired, add a splash of milk to make the paste a little easier to spread (careful: it shouldn’t be too runny, otherwise it will ooze out when rolling). Season the filling to taste with salt, pepper, and curry powder. Lightly brush the flour tortillas with water, then spread about 1-2 tablespoons of the paste on top. Spread only a very thin layer on one half of the tortillas so that nothing oozes out when rolling. You’ll need to experiment a bit to determine exactly how much paste to use, as this always depends on the consistency of the paste, the size of the tortillas, and the amount of filling. Now spread a handful of arugula on the side of the tortillas with the thicker spread and place 1-2 slices of Parma ham on top. Now roll the wraps with a little pressure to prevent them from becoming too loose. Too much pressure, however, can cause the wraps to break, so again, a bit of experimentation is required. Wrap the rolled wraps tightly in aluminum foil and refrigerate for a while. Tip: These wraps work best if you refrigerate them the day before. To serve, remove the wraps from the foil and cut them diagonally into slices about 1-1.5 cm wide. You can experiment with the filling. A salmon and cucumber filling, for example, is also delicious. Simply remove the seeds from a cucumber with a teaspoon and then grate the cucumber. Fill the wraps as usual, along with the salmon and fresh dill. The wraps are great as a party snack or finger food, for a picnic, or even for a DVD night with friends!



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