Carma Cooks!

bwwwwwaaaaahhhaaaaaa....Ok, now that I got that out of my system, you've read a lot about my love of food (especially certain snack foods) on this blog, so I figured you might be wondering if I ever cook...

Back when I had "chickpea stewitis" I may have mentioned that I am a vegetarian. Occasionally I come across a recipe that I like to try (emphasis on "occasionally") Years ago, there was one of those Hovan stores at the food court at our local mall. I used to enjoy their vegetarian rolls, so when I came across a recipe a few weeks ago, I figured I'd give it a try:

Summer Cucumber & Avacado Wrap with Herb Cheese and Heirloom Tomatoes

Here's what you need:
4 large flatbread wraps (or thin bread, tortilla or pita wrap)

Herb Cheese Spread
- 6 oz cream cheese
- 1 tsp tarragon
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp lemon pepper

Soften cream cheese and mix in all seasonings. Bring to room temp to use.

Wrap stuffing
- 1 cucumber thinly sliced
- 4 oz bag arugula
- 1 ripe avocado sliced thinly
- 2 heirloom tomatoes each sliced into thin slices
- 1/4 cup balsamic vinegar

Salt and pepper for seasoning

Warm flatbread in microwave for 20 seconds then lay out on kitchen counter. Using a spatula spread 1/4 of herb cheese on each flatbread. Then, leaving a 1-inch strip with nothing but cheese at one side, layer arugula, 3 slices tomato, 1/4 cucumber and 1/4 of the sliced avocado on each flatbread. Grimace at husband after he takes picture of you instead of close up of food making you look like a lollipop head on a stick from that angle.)


Season each with balsamic vinegar, salt and pepper. Roll slowly making sure the 1-inch cheese side of the wrap is the last part to be rolled up.
Slice each roll.

Enjoy! (I need to work on my presentation a bit :D )

*I recommend cutting the amt of garlic powder and lemon pepper in half. I doubled the rest of the ingredients since we have big appetites. Also, mix the cream cheese mix really really well so there are no pockets of spices.