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When I want something different from a traditional sandwich, sometimes I’ll just load up a tortilla and make a wrap. Here’s a recipe I got from our friends over at EatBetterAmerica for Pepper Roll-Ups, but the substitutions are endless.
It’s easy to put your own spin on these lightened-up party bites. Try spinach or tomato wraps, use chopped fresh red sweet pepper in place of the roasted peppers, or throw in some shredded carrot or zucchini.
Prep Time: 30 min
Start to Finish: 2 hr 30 min
Makes: 24 appetizer servings
Ingredients
1/2 of a package (8 oz) fat-free cream cheese, softened
4 ounces soft goat cheese (chèvre)
1 tablespoon fat-free milk
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/2 cup purchased roasted red sweet peppers, drained and finely chopped
1/4 cup snipped fresh basil
8 8-inch whole wheat or plain flour tortillas
2 cups packed fresh spinach leaves
1. For filling: In a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.
2. To assemble roll-ups, divide filling among tortillas and spread to within 1/2 inch of edges. Arrange spinach leaves over filling to cover. Carefully roll up tortillas tightly. Cover and chill roll-ups for 2 to 24 hours.
3. To tote, place roll-ups in an insulated container with ice packs. To serve, use a sharp knife to cut each roll-up crosswise into six pieces (48 pieces total).
Nutritional Information
2 roll-ups: Calories 60 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 5mg; Sodium 160mg; Protein 4g % Daily Value Vitamin A 6; Vitamin C 15; Calcium 6; Iron 6 Exchanges 1/2 Starch, 1/2 Fat Carbohydrate Choices
[Re-printed with permission]
