Avocado Wrap with Sheep's Cheese Cream and grilled Peppers
Difficulty:
Preparation time: 10 minutes
Serving size: 4
Ingredients
- For the wraps:
- 4 IBIS Lavash
- 2 red peppers
- 1 handful of rocket salad
- 1 avocado
- 1 tsp lemon juice
- For the sheep's cheese cream:
- 30 g of tomatoes in oil
- 1 garlic clove
- 150 g sheep's cheese
- 120 g natural yoghurt
- 1 teaspoon tomato paste
- 1 teaspoon paprika powder, sweet
- Salt
- Pepper
Instruction
Prepare IBIS Lavash and preheat the oven to 250 °C top and bottom heat. Cut the peppers in half, clean and wash inside and out. Then place them on a baking tray with the skin side up and cook for about 10 minutes in the upper third of the oven until the skin blisters. Then turn off the oven and carefully remove the pepper halves. Cover with a damp kitchen towel and let it cool lukewarm.
In the meantime, sort out the rocket, wash, clean and shake dry. Cut the avocado in half, remove the core, peel off the skin and cut the flesh into slices. Moisten immediately with the lemon juice.
For the sheep's cheese cream, chop the tomatoes and place them in a tall blender. Peel the garlic and press it in. Add the feta cheese, yoghurt, tomato paste and paprika powder. Mix everything with the hand blender to a paste. Season to taste with salt and pepper.
Skin the only lukewarm pieces of paprika and cut the meat into slices.
If the lavashes are to be eaten directly, warm them up in the remaining heat of the oven. Then spread with sheep's cheese cream, spread the paprika and avocado pieces on top and some rocket. Roll everything up and serve. For a snack to go you can do without warming. Then simply cover, roll up and wrap in breakfast paper.
