INGREDIENTS
1 BONFIRE Crispy Camembert for Frying (2 x 90g)
5.3 oz crème fraîche
8 sprigs of cilantro
4 wheat tortilla wraps (about 2.5 oz each)
4 tomatoes
2 avocados
1 onion
1/2 organic lime (juice and grated zest)
1 tbsp light balsamic vinegar
1/2 tsp sugar
A few dashes of Tabasco
Salt & pepper
Aluminum foil
Parchment paper
Kitchen twine
INSTRUCTIONS
1. Peel and dice the onion. Wash, trim, and dice the tomatoes. Wash the cilantro and shake dry. Pluck the leaves and chop them. Mix the tomatoes, onion,
cilantro, lime zest, vinegar, and sugar. Season to taste with salt, pepper, and Tabasco. Cut the avocado in half and remove the pit. Scoop the flesh
out of the skin, slice it, and drizzle with lime juice.
2. Prepare BONFIRE Crispy Camembert for Frying on a hot grill (or in a grill pan) according to the package instructions. Remove from the grill and slice. Wrap the tortilla wraps in foil and warm them on the hot grill (or in a grill pan) for 3–5 minutes. Remove the wraps from the foil and spread crème fraîche on
them, leaving a border (about 2 cm) around each edge. Top the wraps with slices of BONFIRE Crispy Camembert for Frying, avocado, and tomato salsa.
Fold over the bottom ends of the wraps and roll them up from the sides. Wrap in parchment paper, tie with string, and serve.