Chilled Veg Rolls

Ingredients list for Chilled Veg Rolls

• 4 Whole Wheat Tortillas
• 1/4 cup Carrot grated
• 1/4 medium Green capsicum
• 8 Lettuce leaves
• 2 tablespoons Cheese spread
• 2-3 tablespoons Pesto
• 1 tablespoon Oil
• to taste Sea salt
• to taste Crushed black peppercorns
• 4 tablespoons Grated processed cheese
• 7-8 Fresh rocket leaves
• 7-8 Micro shoots
• for garnishing Lollo rosso lettuce leaves

Method

1. Put cheese spread and pesto in a bowl and mix well.
2. Heat oil in a non-stick pan. Cut capsicum into thin strips and add to the pan. Add sea salt, crushed peppercorns and sauté for 2-3 minutes. Add carrots and mix well. Cook on low heat for a few minutes. Remove from heat and cool down to room temperature.
3. Spread some of the cheese-pesto mixture on each tortilla.
4. Finely chop iceberg lettuce leaves.
5. Place a portion of vegetable mixture at one end of each tortilla, sprinkle lettuce leaves, 1 tbsp grated cheese, 2 rocket leaves and micro shoots on top and roll.
6. Wrap each roll in aluminum foil. Keep in the refrigerator overnight.
7. Unwrap the vegetable rolls, halve them, place on a serving plate, garnish with lollo rosso lettuce leaves and serve chilled.

Nutrition Info