مخلل بالحلويات؟؟ pickle trend🥒🤪

Ingredients

• 6 pieces Large Pickles (Kosher or Dill) (firm, about 10‑12 cm long, washed and patted dry)
• 3 pieces Small Flour Tortillas (8‑inch, soft, can be substituted with gluten‑free wraps)
• 30 grams Sour Candy Strips (e.g., Sour Patch Kids or similar, cut into 1‑cm pieces)
• 2 tablespoons Tahini (smooth, stir before using)
• 1 teaspoon Ground Chili Powder (adjust to taste; can use sumac for a tangy note)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 1 teaspoon Olive Oil (for drizzling the tortilla before rolling)

Instructions

1. Prepare the Pickles

   Using a sharp knife, carefully slice each pickle lengthwise about three‑quarters of the way through, creating a pocket without cutting all the way to the other side.

   Time: PT5M

2. Warm the Tortillas

   Lightly brush each tortilla with olive oil and warm them in a dry skillet over medium heat for 30 seconds per side, just until pliable.

   Time: PT3M

   Temperature: Medium heat

3. Assemble the Roll‑Ups

   Place a warmed tortilla on the cutting board, drizzle half the tahini across the center, add a squeeze of lemon juice, then roll tightly. Cut the roll into three equal pieces.

   Time: PT4M

4. Stuff the Pickles

   Insert one or two tortilla roll pieces into each pickle pocket, pressing gently so the roll sits snugly inside.

   Time: PT3M

5. Add Sour Candy and Spice

   Sprinkle the chopped sour candy strips over the stuffed pickles, then dust with ground chili powder (or sumac) for a spicy‑sour kick.

   Time: PT2M

6. Final Drizzle

   Finish with a thin drizzle of the remaining tahini over the top of each pickle for a glossy finish.

   Time: PT1M

7. Serve

   Arrange the assembled pickles on a serving plate and enjoy immediately while the tortilla is still warm.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

7 g

Fiber

2 g