Flatbread pinwheels with grilled peppers

Crunchy, creamy, and easy to prepare, these flatbread pinwheels filled with grilled peppers, cream cheese, coriander and sesame seeds make the perfect snack.

A hand reaches for a GRÄDDAT soft thin flatbread pinwheel with grilled peppers from a table with glasses and blue plates.

Serves: 4 | Preparation time: 20 min

Ingredients:

4 GRÄDDAT soft thin flatbreads

4 red peppers

Olive oil

Salt Pepper

1 dl natural cream cheese

8 leaves of romaine lettuce

1 cucumber

4 tsp sesame seeds

Coriander

Step by step

Heat the oven to 225C.
Rinse the red peppers, then cut them into large pieces and place them on a baking sheet with baking paper.
Drizzle some olive oil over the peppers and sprinkle with salt and pepper. Grill in the oven for approximately 10-15 minutes, or until they have a nice colour.
Cut the cucumber into long, thin sticks.
Spread the cream cheese over the flatbreads, then add crispy salad leaves. Place the grilled red pepper pieces, cucumber sticks, sesame seeds, and coriander on top. Salt and pepper to taste.
Roll up the flatbreads and slice them into six pieces each. Insert a toothpick into each piece. Enjoy!

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