Asparagus and Cream Cheese Potato Wraps

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SERVES:

Prep Time:

15 minutes

Cook Time:

20 minutes

Go wonky on your wraps with this simple Asparagus and Cream Cheese Wrap recipe, where the 'wraps' are made from crispy, sliced baked potatoes held together with parmesan cheese.

This appetiser is a fun way to impress guests at your next BBQ while making the most of seasonal spring vegetables like baby potatoes, spinach, avocado and of course asparagus. Bacon adds a delicious savoury, salty flavour that cuts through the rich cream cheese spread, but you can simply leave it out to make these vegetarian.

Whether you’re going all-in with crispy bacon or keeping it veggie, this recipe is perfect for a light and tasty spring meal.

_INGREDIENTS:

3-4 medium-sized potatoes (a starchy variety, like Agria or Golden Gourmets)
100g cream cheese at room temperature
30g grated parmesan cheese
Salt and pepper
1 egg, beaten
1 tsp dried chives
1 handful spinach leaves
1 medium avocado, sliced (or 2 small avocados)
4 asparagus spears, trimmed
Crispy bacon (optional)

_{INSTRUCTIONS:}

Preheat your oven to 190°C and line a baking tray with baking paper. Drizzle with olive oil.
Grate the parmesan cheese and set aside.
Thinly slice the potatoes and soak them in water for 10 minutes to remove excess starch. Drain and dry the slices completely.
Arrange the potato slices in overlapping circles on the prepared baking tray to form 4 larger rounds (your ‘wraps’!)
Brush the potato rounds with beaten egg, season with salt and pepper and sprinkle with parmesan.
Bake for 18-20 minutes, or until golden and flexible.
In a bowl, mix the cream cheese and chives.
Assemble your wraps with cream cheese, spinach, avocado slices, asparagus, and crispy bacon if desired.

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