Ingredients:

  • 1 cup (240g) cream cheese, softened
  • ½ cup (120g) feta cheese, crumbled
  • ½ cup (75g) sun-dried tomatoes, chopped
  • ¼ cup (15g) fresh basil or spinach, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 3 large flour tortillas (or gluten-free tortillas if needed)
  • Optional: Extra fresh basil for garnish

Instructions:

  1. In a mixing bowl, combine the cream cheese and feta cheese until smooth.
  2. Add the sun-dried tomatoes, fresh herbs, lemon juice, salt, and pepper. Mix well.
  3. Lay one tortilla flat on a cutting board.
  4. Spread a generous layer of the filling evenly over the tortilla, leaving a small border.
  5. Roll the tortilla tightly from one end to the other, ensuring no filling spills out.
  6. Wrap the rolled tortillas in plastic wrap and refrigerate for at least 30 minutes to firm up.
  7. Remove from the fridge, unwrap, and slice each roll into 1-inch pieces.
  8. Arrange on a platter, garnishing with additional fresh basil if desired.