Asparagus and Cream Cheese Potato Wraps

_INGREDIENTS:

• 3-4 medium-sized potatoes (a starchy variety, like Agria or Golden Gourmets)
• 100g cream cheese at room temperature
• 30g grated parmesan cheese
• Salt and pepper
• 1 egg, beaten
• 1 tsp dried chives
• 1 handful spinach leaves
• 1 medium avocado, sliced (or 2 small avocados)
• 4 asparagus spears, trimmed
• Crispy bacon (optional)

_{INSTRUCTIONS:}

1. Preheat your oven to 190°C and line a baking tray with baking paper. Drizzle with olive oil.
2. Grate the parmesan cheese and set aside.
3. Thinly slice the potatoes and soak them in water for 10 minutes to remove excess starch. Drain and dry the slices completely.
4. Arrange the potato slices in overlapping circles on the prepared baking tray to form 4 larger rounds (your ‘wraps’!)
5. Brush the potato rounds with beaten egg, season with salt and pepper and sprinkle with parmesan.
6. Bake for 18-20 minutes, or until golden and flexible.
7. In a bowl, mix the cream cheese and chives.
8. Assemble your wraps with cream cheese, spinach, avocado slices, asparagus, and crispy bacon if desired.