Tortilla rolls with arugula and sun-dried tomatoes
Tortilla wraps can be the basis for both snacks and main dishes. Just pack them with filling and serve cold or warm from the oven. There are wheat, sweetcorn, wheat-corn, wholegrain, grain and many more kind of tortilla wraps available in stores. Therefore, you can diversify the taste of dishes not only thanks to the additives used, but also the tortilla wraps. As you can see, the selection is quite large.
Additions and main ingredients that work great when combined with tortilla wraps are poultry, cheese, seafood and vegetables. You can also settle on other types of meat and other main ingredients – the list is quite long. Nice additions to the main ingredients are sauces, including chili, guacamole or garlic sauce, but any other sauce will work just as well – it is up to you what you combine it with.
One such combination that works great in a tortilla is cream cheese, arugula lettuce and sun-dried tomatoes. It seems like a pretty trivial combination and one that only contains a few ingredients, but I assure you that the resulting taste is surprising. The slightly spicy taste of arugula goes well with the intense taste of dried tomatoes and the delicate taste of cheese. These simple tortilla rolls are perfect as a snack, served at parties or taken to work or school for lunch. They can be made very quickly and are extremely easy to prepare. They will work especially in those situations when unannounced guests visit or you do not have much time for cooking. I recommend you the following recipe for tortilla rolls with arugula and sun-dried tomatoes and I wish you a tasty meal.
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Ingredients for tortilla rolls with arugula and sun-dried tomatoes.
- 4 tortilla wraps (245 g)
- 60 g arugula
- 100 g sun-dried tomatoes in olive
- 200 g cream cheese
Additionally:
- toothpicks
How to make tortilla rolls with arugula and sun-dried tomatoes.
Cover each tortilla thoroughly with cream cheese, on top of which put arugula leaves and sun-dried tomatoes cut into strips. Starting from one side, roll the whole thing into a roll. Cut a piece from each end of the roll to align them, then cut each roll into four pieces. Fasten each roll with a toothpick and then set it upright on a serving plate. Keep the tortilla rolls in the fridge, covered with cling film.
Good to know when making tortilla rolls with arugula and sun-dried tomatoes.
The cream cheese to use is Philadelphia or Light Cheese.
The tomatoes used to prepare these rolls should come from olive oil brine or marinate. These tomatoes are soft and easy to cut.
Do you like tortilla rolls? If so, try our recipe for Tortilla rolls with ham and cheese.
