Spinach wraps with Gorgonzola cream

Spinach wraps swirl vibrant gorgonzola cream with earthy spinach richness rolled in high-protein Carl Brandt bread, crafting a bold, Italian-inspired indulgence that’s effortless to prepare, bursting with creamy blue cheese intensity, and sustains energy for sophisticated lunches or hearty snacks.
Ingredients:
  • 4 Mestemacher Wraps
  • 250g deep-frozen  leaf spinach or the corresponding amount of fresh, blanched spinach
  • 1 clove of garlic
  • 1 medium-sized onion
  • 4 beef tomatoes
  • 125g Gorgonzola
  • 100g crème fraîche
  • 1 tablespoons of oil
  • salt
  • pepper
Directions:
  1. Dice the onion, peel the garlic and press.
  2. Heat the oil, braise the onion and garlic in it, then add the strained spinach and cook for 5-7 minutes at a low temperature.
  3. Now add salt and pepper.
  4. Skin the beef tomatoes, remove the inside and cut into strips.
  5. Mash the Gorgonzola and stir well with crème fraîche and the tomato pieces.
  6. Prepare the 4 wraps according to the package instructions and with spread on the Gorgonzola cream.
  7. Spread the spinach mixture on top, roll up, halve and serve.

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