1. wraps veggie et mesclun Picvert
    Veggie wraps

    Spread 50 g of cream cheese on your Wrap.

    Boil the mange-tout peas for 15 minutes in salted water.


    Wash and grate celery, black radish, carrot and fennel.

    Mince the spring onions.

    Put all the vegetables in a salad bowl.

    Season with salad dressing.

    Place this preparation on the wrap and roll.

    Rinse the mesclun and place on the plate.




    Recipe created by Chateau de Rilly's Chef Lanotte.

    For 1 persons
    Preparation :
    30 min
    15 min
    • 1 tortilla wrap
    • 50g cream cheese (St Moret type)
    • 25g grated carrots
    • 25g grated black radish
    • 25g mesclun
    • 25g grated fennel
    • 25g mange-tout peas
    • 1 spring onion green
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