For 2 ham wraps: Spread the Chavroux goat’s cheese on the flat bread. Place a slice of ham on top. Peel the avocado and cut into slices. Wash the tomato and cut into cubes. Place some avocado and tomato on the ham. Finish with rocket. Starting at one end, roll the flat bread tightly. Cover with food wrap and place in the refrigerator for 15 minutes. Just before serving, cut wraps into 2cm thick slices.
For 2 smoked trout wraps: Spread the Chavroux goat’s cheese on the flat bread. Place a slice of smoked trout on top. Peel the cucumber, cut in half, remove seeds and cut into sticks. Wash the sucrine and dill. Set the cucumber, sucrine and dill 2cm from the edge of the flat bread. Starting at one end, roll the flat bread tightly. Cover with food wrap and place in the refrigerator for 15 minutes. Just before serving, cut wraps into 2cm thick slices.
Ingredients for 2 ham wraps:
2 wheat flat breads
1 Chavroux pyramid
2 slices of ham
1 avocado
1 tomato
a few rocket leaves
Ingredients for 2 smoked trout wraps:
2 wheat flat breads
1 Chavroux pyramid
2 smoked trout slices
¼ cucumber
A few sucrine leaves
A few strands of dill
View Method
Recipe Method
For 2 ham wraps: Spread the Chavroux goat’s cheese on the flat bread. Place a slice of ham on top. Peel the avocado and cut into slices. Wash the tomato and cut into cubes. Place some avocado and tomato on the ham. Finish with rocket. Starting at one end, roll the flat bread tightly. Cover with food wrap and place in the refrigerator for 15 minutes. Just before serving, cut wraps into 2cm thick slices.
For 2 smoked trout wraps: Spread the Chavroux goat’s cheese on the flat bread. Place a slice of smoked trout on top. Peel the cucumber, cut in half, remove seeds and cut into sticks. Wash the sucrine and dill. Set the cucumber, sucrine and dill 2cm from the edge of the flat bread. Starting at one end, roll the flat bread tightly. Cover with food wrap and place in the refrigerator for 15 minutes. Just before serving, cut wraps into 2cm thick slices.
