Vegetable Tortilla Rolls

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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
3%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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