Ingredients
| 4 |
ounces cream cheese, softened |
| 4 |
ounces goat cheese, soft |
| 1 |
tablespoon milk, fat-free |
| 1 |
garlic clove, small, minced |
| 1/4 |
teaspoon freshly ground black pepper |
| 1/2 |
cup peppers, red sweet , roasted, finely chopped |
| 1/4 |
cup snipped fresh basil |
| 8 |
tortillas, Low carb, Mission, whole wheat, 6-inch |
| 2 |
cups spinach, packed fresh leaves |
Directions
- 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.
- To assemble, divide filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs.
- To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces. (2 rolls per serving)
Categories
Appetizers
|
