- Servings: 2
- Prep Time: 10m
- Cook Time: 5m
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This information is per serving.
- flatbread or tortillas (I got our flatbread from Whole Foods)
- Tofutti Better Than Cream Cheese
- spicy brown mustard
- tomatoes, sliced
- 1/2 cup to 3/4 cup mixture of Daiya Cheddar Style Shreds and Daiya Mozzarella Style Shreds
- green olives, sliced (I used Mezzetta Castelvetrano green olives)
- avocado, sliced
Put the Daiya cheese in a skillet. Shape the cheese into a circle in the middle of the skillet.
Cook over medium heat for about 5 minutes.
Slide a spatula under the cheese and work it loose from the skillet. Flip it over.
Cook for another 2-3 minutes. Transfer the cheese to a cutting board and let it cool for a few minutes.
In the meantime, spread cream cheese on the entire surface of the flatbread. Spread hummus and spicy brown mustard on top of the cream cheese. (I only put hummus and mustard on a small portion of the flatbread.)
Put 3 tomato slices down the middle of the flatbread. Next to the tomatoes, put a row of avocado slices and green olive slices.
When the cheese is cooled, slice it into 1-inch wide slices.
Add the cheese to your flatbread. Add the spinach to the flatbread.
Roll it up and slice into 1-inch wide slices.
Of course, you can experiment with the filling ingredients, but this combination tasted amazing together.