Wrap sani con spinaci e feta

Ingredienti

• 6 tortilla wraps
• 160 grams / 5.6 oz Feta cheese
• 160 grams / 5.6 oz Anthotyro or Ricotta cheese
• 2 teaspoons lemon juice fresh
• 4 teaspoons olive oil (extra virgin)
• 100 grams / 3.5 oz baby spinach leaves
• 280 grams / 9.8 oz small cucumbers (like Persian cucumbers) (cut into sticks)
• 120 grams / 4.2 oz red onion (thinly sliced)
• 30 grams / 1 oz spring onions (green tops only) (chopped)
• 1-2 tablespoons chopped parsley
• 1.5 tablespoons chopped dill (or spearmint instead)

Preparazione

1. 1

   Add both types of cheese to a food processor together with the lemon juice and olive oil. Pulse until smooth, if necessary scrape down the sides.

2. 2

   Place a tortilla wrap on a cutting board spread a generous layer of the whipped cheese all over the tortilla.

3. 3

   Add a few spinach leaves and cucumber sticks. Toss on top a few onion slices and spring onions, as well as a bit of dill and parsley. Season lightly with salt and pepper and roll into a wrap by tucking in the edges folder-like.

4. 4

   Repeat the process for the remaining tortillas.

5. 5

   Cut the tortilla in half and serve with your favorite salad or keep it in the fridge for up to 24 hours.