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Bedouin Wrap

Bedouin Wrap

By September 6, 2015

This "Bedouin style" tortilla is used as a first course or a tasty little snack on the side. I like to fill the Bedouin wraps with cream cheese (30% fat). For those who choose, you may use white cheese or a "less fat" cheese.

  • Prep Time : 5 minutes

Ingredients

Instructions

  • Using a griddle pan, char the tortillas for 15-20 seconds on each side - until nice black char lines show.
  • Place out on the cutting board.
  • Spread cream cheese on one side of the tortillas - make sure there is not one piece left without cheese - Everything should be smeared.
  • Place a thick slice of smoked salmon about 2CM from the edge of tortilla.
  • Place some arugula on the salmon - you can put a lot - It gives a great crunch!
  • Roll the tortillas to the end. If they do not close well - add cheese at the end and "glue" together with the help of the edge.
  • Cut into 2cm-thick slices.

There you have it, simple as that!

Now sit back and enjoy!

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