So I had a cucumber.
And some leftover Neufchatel cream cheese from a complimentary brunch I pulled together for my thesis defense, which was hardly touched.
And I had a jillion or so whole-wheat tortillas from the high-fiber nutrition study I participated in this spring. I have probably had a large tortilla for lunch everyday since February. I do not understand how I haven’t made a dent in my tortilla supply.
But I do understand that toasted tortillas make for excellent burrito bowls, crispy chips, and now flatbread ‘zas.
I like this recipe a lot. It’s fresh and light, sort of like the cucumber sandwiches I remember my Nana making for us when we were little. And the serving of cream cheese is pretty small, so it did not cause my stomach any agony–for which I am thankful.
1 whole-wheat tortilla
1 T Neufchatel cream cheese
as many cucumber slices as you like
dash of dried dill
–If you’re working with refrigerated cream cheese (and impatient like I am), scoop out your 1 T and place on tortilla. Warm in microwave for 11 seconds or less. Spread to desired consistency. If you’re wanting a cold flatbread, then pop this in the refrigerator or freezer for a few minutes.
-At this point, if you’d like yours to be “grilled” you can toast it in a toaster oven or broil for just 1-2 minutes.
-If adding spinach for garnish, top it off with that after toasted. Use pizza cutter to slice, and enjoy!
This would also be really delicious with grilled zucchini, I think.
And it would be really easy to pack these ingredients up for lunch and take them with you to work. A good way to mix up your normal routine.
Even if you’ve been eating tortillas. For three months. 🙂
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