Tortilla Rollups

Ingredients

• 15cm / 6in Cucumber
• 1 Carrot
• 50g / 1.75oz Full-fat cream cheese
• 40g / 1.4oz Full-fat Greek-style yogurt
• 0.5 tsp Garlic powder
• 50g / 1.75oz grated Double Gloucester cheese
• 1 tbsp finely chopped Chives
• 1 tsp black or white Sesame seeds
• 4 large Tortilla wraps
• to taste freshly ground Black pepper

Preparation

1. Lay a clean tea towel on your work surface and place a box grater in the center.
2. Wash and coarsely grate 15cm/6in Cucumber and 1 Carrot.
3. Gather the ends of the tea towel and squeeze out as much moisture as possible over a sink or bowl.
4. In a large bowl, combine 50g/1.75oz Full-fat cream cheese, 40g/1.4oz Full-fat Greek-style yogurt, 0.5 tsp Garlic powder, 50g/1.75oz grated Double Gloucester cheese, 1 tbsp finely chopped Chives, 1 tsp black or white Sesame seeds, and freshly ground Black pepper to taste. Stir well.
5. Lay 1 large Tortilla wrap on your surface and spread a couple of tablespoons of the mixture in a thin, even layer.
6. Roll up the Tortilla tightly.
7. Repeat with the remaining Tortillas.
8. Wrap and store in the fridge for up to 2 days.
9. When ready to eat, cut into 2cm/0.75in rounds.