Carrot cheese wrap with turkey, cream cheese and cucumber

Ingredients (Serves: 2)

• Carrots400 g
• Grated mozzarella (for pizza)100 g
• Parmesan30 g
• Sliced turkey breast (cooked)160 g
• Cream cheese60 g
• Cucumber120 g

Method

1. 1

   Preheat the oven to 200 °C and line a baking tray with baking paper. Peel the carrots, then keep peeling them into long, thin ribbons.

2. 2

   Sprinkle half of the mozzarella and half of the Parmesan in a thin rectangle of about 25 x 15 cm on the paper. Lay the ribbons on top side by side, slightly overlapping, then cover them with the rest of the cheese and add a little pepper.

3. 3

   Bake for 12-15 minutes, until the cheese is melted and golden at the edges.

4. 4

   Take the tray out of the oven and let the cheese sheet cool for 2-3 minutes: it firms up and lifts off the paper in one piece.

5. 5

   Cut the cucumber into thin sticks. Spread the cream cheese over the cheese sheet, leaving a 2 cm border, and add the turkey slices and the cucumber. Lay the filling along one long edge of the cheese sheet and roll it up tightly, using the paper to help. Cut in half and serve.

Nutrition per serving

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