Amazing things happen when you combine foods and ideas! Burrito, egg roll, chimichanga, I don't know what this is so I will just call it Cream "Cheese" Roll. This recipe is gluten and lactose free, paleo, keto and vegan friendly. If you are doing the vegan version use avocado or coconut oil instead of ghee, the point is to make it crispy and firm enough not to crumble apart while your eating them.
Packed with healthy fats that support high tempetures, it's important to take note of this because this prevents getting fats that were damaged that cause inflammation in your body, so I wouldn't recommend at all using olive oil for cooking or baking, personally I only use raw olive in salads. But that's another topic, the point is to opt to use avocado, coconut oil or ghee. Now to the recipe!
INGREDIENTS (8 rolls)
- 4 tsp of ghee, coconut oil or avocado oil.
- 8 tbsp cream "cheese".
- 1/4 cup of sliced bell peppers.
- 1/2 raw spinach.
METHOD
Spread the cream "cheese" in the tortillas equally, add some of bell peppers and spinach and wrap your tortilla. In a skillet add 4 tsp of ghee and place the rolls and turn until the turn nice and crispy (approximately 1 minute each side)
Let cool down, cut in half and serve.