Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients14 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
4 ounces cream cheese
½ cup half & half
2 ounces (½ cup) crumbled Feta cheese
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoons ground black pepper
1 tablespoon lemon juice
For Finishing1 cup cherry tomatoes, halved
½ cup English cucumber, diced
¼ cup red onion, diced
¼ cup pitted Kalamata olives, halved
3 tablespoons fresh dill, chopped
- Cut Crepinis into
¼-inch pasta like slices. Separate the slices and set aside.
- To a large non-stick skillet over medium heat, add the cream cheese, half & half, feta cheese, garlic powder, red pepper flakes, and ground black pepper to the pan.
- Cook until cheese has melted, stirring continually with a spatula.
- Stir in the lemon juice.
- Stir in the tomatoes, cucumber, onion, olives and dill.
- Add Crepini pasta to the pan. Gently toss to combine and let warm through, about 2 minutes. Serve warm.