When I’m too lazy to make dinner

Ingredients

• 2 pieces Large Flour Tortilla (10‑inch size, preferably soft)
• 200 g Feta Cheese (Block, sliced into 1‑mm thick strips)
• 1/4 cup Sun‑Dried Tomatoes (in oil) (Chopped; reserve 1 tbsp of the oil)
• 6 leaves Fresh Basil Leaves (Finely chopped; plus a few whole leaves for garnish)
• 1 tbsp Sun‑Dried Tomato Oil (From the jar of sun‑dried tomatoes)
• 1 large Egg (Beaten with a splash of water for egg wash)
• 1 tsp Sesame Seeds (For topping)
• 1 tsp Honey (Drizzled after cooking)

Instructions

1. Slice the feta

   Place the block of feta on a cutting board and slice it into thin (≈1 mm) strips.

   Time: PT2M

2. Prepare the filling

   In a mixing bowl combine the sliced feta, chopped sun‑dried tomatoes, chopped basil, and 1 tbsp sun‑dried tomato oil. Mix gently with a fork until evenly distributed.

   Time: PT3M

3. Assemble the pockets

   Lay a tortilla flat on the board. Spoon half of the filling onto the center, leaving a 1‑inch border. Fold the tortilla in half to form a pocket and press the edges gently to seal.

   Time: PT3M

4. Apply egg wash and sesame seeds

   Beat the egg with a splash of water. Brush the top of each pocket with the egg wash, then sprinkle sesame seeds evenly.

   Time: PT1M

5. Air‑fry the pockets

   Pre‑heat the air fryer to 375°F. Place the pockets in a single layer in the basket and cook for 8‑10 minutes, or until the tortilla is crisp and lightly browned.

   Time: PT9M

   Temperature: 375°F

6. Finish and serve

   Remove the pockets, drizzle each with 1 tsp honey, and garnish with a few fresh basil leaves. Serve warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g