Cheddar cheese is often used in cheese burritos. Many consumers prefer a burrito filled only with cheese. In particular, those individuals desiring a vegetarian burrito or a breakfast burrito might opt for this cheesy variety.
10-12 Tortilla wraps
6 medium size boiled potatoes
1 cup boiled sweet corn kernels
1 bunch of cilantro
1 bunch of spinach leaves
2 medium sized vine tomatoes
1 tablespoon chili flakes
1- 1/2 teaspoons black pepper powder
1/2 tablespoon salt
1 ripe avocado
few drops of lemon juice
Stone ground mustard paste
1 cup Cottage cheese/Ricotta cheese/Freshly prepared paneer
2 tablespoons cheese spread/cream cheese
1/2 cup cheddar cheese powder
Tomato Basil sauce
Process : In a big bowl mash the potatoes, add the corn, chopped cilantro, chopped spinach, finely chopped tomatoes (head part removed). Add the chili flakes, black pepper powder, salt, peeled and chopped avocado (to prevent the avocado to turn black sprinkle some lemon juice ).
In another bowl add the cottage cheese, cheese spread, cheddar cheese powder and mix everything well.
Preheat the oven on 350F. Place the tortilla wrap on the counter, spread around 1tbsp of the cheese mixture on one side of the tortilla, next is the tomato basil sauce, mustard paste, the main filling , again some cheese spread mixture.
Close the tortilla from one end vertically, and then close from top and bottom. Close and roll it tightly, repeat the same for the rest of the wraps.
Bake these wraps on 300 F for 25-30 minutes in the oven and then broil them for a minute.
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