Garden Vegetable Wraps

 

1/2

cup garden vegetable-flavored cream cheese

4

flour tortillas (8 to 10 inches in diameter)

1

cup lightly packed spinach leaves

1

large tomato, thinly sliced

3/4

cup shredded carrot

8

slices (1 ounce each) Muenster or Monterey Jack cheese

1

small yellow bell pepper, chopped (1/2 cup)

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