Vegetable Tortilla Rolls
(1/2-inch-thick) asparagus spears, trimmed
(8-oz.) container fat-free garden vegetable cream cheese
(7 or 8-inch) flour tortillas
medium red bell pepper, cut into 24 (3x1/4-inch) strips
In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels.
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.
To serve, cut tortilla rolls into 1-inch slices.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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