Goat cheese wrap with pear chutney, figs and walnuts

Ingredients for 2 servings:

• 2 wraps
• 1 pear(s)
• 1 handful of grapes
• 4 radishes
• 1 small onion(s)
• 1 tbsp balsamic cream
• 1 tsp balsamic vinegar
• 80 g goat’s cheese
• some lettuce leaves (iceberg lettuce)
• 1 fig(s)
• 1 handful of walnuts, chopped
• 1 pinch of salt
• ½ tsp cinnamon
• 1 pinch of marjoram
• 1 pinch(s) of pepper
• 1 tsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian

Cut the onion, pear, grapes, and radish into very small cubes. Mix together in a bowl, then add the balsamic cream, balsamic vinegar, and all the spices. Fry everything together in a pan with a little olive oil over medium heat for about 10 minutes. Meanwhile, heat the wrap in the oven, in a pan, or in the microwave, as desired. Then press about 40g of goat cheese (equivalent to one goat cheese medallion) onto each wrap and spread it evenly. Place a few lettuce leaves on top of the goat cheese. When the chutney is ready, spread about 3 tablespoons of it in the center of the wrap so that the wrap can be easily rolled up later. Cut the fig open and arrange 3-4 slices lengthwise on the chutney. Sprinkle walnuts on top, if desired, and wrap the wraps together. Be careful not to overfill the wrap, or it will be difficult to roll up properly. If the chutney is too runny, it may run out of the wrap while eating, so let it drain a little before filling.