Color wraps on a stick
Borrelbapje of different colors wraps with hummus, dairy spread, nuts and almonds.
Heat the tortillas 10 sec. per side in a frying pan without butter or oil on high heat.
Brush 3 root wraps and 2 beet wraps with the hummus. Brush the rest of the wraps with dairy spread. Always leave an outer edge of 2-3 cm uncovered.
Finely chop the pecans and sprinkle the wraps with hummus. Finely chop the almonds and sprinkle the wraps with cream cheese.
Cover all wraps with the lettuce melange. Roll up the wraps as tight as possible.
Cut off the ends of the wraps (approx. 2 cm on both sides). Cut what is left in 6 equal pieces.
If the rolls are still on the cutting board, use a tapas stick to pinch a hole from top to bottom in each roll.
Thread 3 rolls on each stick, alternate with color and filling. Use the pre-punched holes to prevent you from squeezing the filling out.
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