1 pkg (85g) cream cheese, softened
1 tablespoon finely chopped chives
1 teaspoon lemon juice
Sprinkle coarsely ground pepper
4 flour tortillas, (17cm diameter)
227g chopped Northwest fresh sweet cherries
1 medium cucumber, thinly sliced
227g alfalfa sprouts
4 lettuce leaves
Edible flowers, optional
The inspiration for Cherry Veggie Roll-Ups is the bountiful supply of Northwest fresh sweet cherries available from June through mid-August. These colourful salads-in-a-blanket are downright fun to make and they taste great, too. They’re perfect as a fancy luncheon dish when garnished with edible flowers, but work equally well as a mid-morning or afternoon snack.
Kids will love to assemble Cherry Vegie Roll-ups themselves. Set the ingredients out on the counter and give your budding cooks a quick demonstration. The cream cheese mixture binds the other ingredients together so little frustrations are kept to a minimum.
Combine cheese, chives, lemon juice, and pepper, mix well. Spread each of 4 tortillas with cheese mixture. Top with cherries, cucumber, sprouts, and lettuce; roll-up tortillas. Garnish with flowers, if desired.
Cut pita bread in half. Spread insides with cheese mixture; fill with cherries, cucumber, sprouts, and lettuce.