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Vegetable Tortilla Rolls

Vegetable rolls ready in 45 minutes! Tortillas filed with cheese and asparagus spears are perfect appetizers for a crowd.

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  • prep time 15 min
  • total time 45 min
  • ingredients 4
  • servings 28
 

Ingredients

8
(1/2-inch-thick) asparagus spears, trimmed
1
(8-oz.) container fat-free garden vegetable cream cheese
4
(7 or 8-inch) flour tortillas
1
medium red bell pepper, cut into 24 (3x1/4-inch) strips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels.
  • 2 Spread 1/4 of cream cheese over each tortilla. On each tortilla, arrange 2 asparagus spears with 3 rows of 2 pepper strips each. Firmly roll up tortillas. Wrap each roll in plastic wrap. Refrigerate at least 30 minutes or up to 2 hours.
  • 3 To serve, cut tortilla rolls into 1-inch slices.
  • 1 In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels.
  • 2 Spread 1/4 of cream cheese over each tortilla. On each tortilla, arrange 2 asparagus spears with 3 rows of 2 pepper strips each. Firmly roll up tortillas. Wrap each roll in plastic wrap. Refrigerate at least 30 minutes or up to 2 hours.
  • 3 To serve, cut tortilla rolls into 1-inch slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
25
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
75mg
75%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.