Appetizers, Vegetables

GARDEN VEGETABLE WRAPS

  • 1/2 cup Cream cheese
  • 4 Flour Tortillas
  • 1 cup Lightly packed spinach leaves
  • 1 large Tomato, thinly sliced
  • 3/4 cup Shredded Carrot
  • 8 slices Montery Jack Cheese
  • 1 small Yellow bell pepper, chopped

    • Spread 2 T of cream cheese over each tortilla. Top with spinach and tomato within 1 inch of edge. Sprinkle with carrot. Top with cheese slices. Sprinkle with bell pepper. Roll up tortillas tightly. Serve immediately or wrap securely with plastic wrap and refrigerate no longer than 24 hours. Make 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Tamra Monroe of Vienna, WV. 

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