Spicy Pepper Roll Recipe

Drain the jarred roasted piquillo peppers on paper towels; reserve any flavorful oil for later use. Pat peppers dry and roughly chop into 1/2-inch strips.

In a medium bowl, scoop the avocado flesh and mash it with a fork until mostly smooth but slightly chunky.

Add the softened cream cheese to the mashed avocado and beat together until fully combined and creamy.

Stir in 2 tablespoons aji panca paste, 1 tablespoon lime juice, minced shallot, chopped cilantro, salt, and black pepper. Adjust seasoning to taste; the aji panca should give a mild smoky-spicy flavor.

Gently fold in the chopped piquillo pepper strips so the filling is evenly distributed but peppers keep some texture.

Lay one flour tortilla or lavash flat on a clean surface. If your wrap is stiff, warm in the microwave 8–10 seconds to make pliable.

Spread about 1/4 of the pepper–avocado filling in a horizontal log, leaving a 1-inch border at the far edge and about 1/2-inch border at the sides.

Starting from the near edge, tightly roll the tortilla over the filling, tucking the sides in as you roll to form a compact cylinder. Repeat for remaining tortillas and filling.

Brush each roll lightly with melted butter for an attractive sheen and to help seal the seam. If needed, secure with toothpicks.

For a warm, slightly crisp exterior (optional): heat a nonstick skillet over medium heat. Place seam-side down and cook rolls 1–2 minutes per side, pressing gently, until just golden. Remove and cool 1–2 minutes before slicing.

Slice each roll crosswise into 6–8 pieces using a sharp knife; wipe the knife between cuts for cleaner slices.

Arrange roll slices on a serving platter. Drizzle a little reserved jar oil or 1 teaspoon extra aji panca over each roll piece for color and extra spice.

Garnish with microgreens or additional chopped cilantro and serve with lime wedges on the side for squeezing.