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Skinny Pepper Roll-Ups
of a package (8 oz) fat-free cream cheese, softened
ounces soft goat cheese (chèvre)
tablespoon fat-free milk
cloves garlic, minced
teaspoon freshly ground black pepper
cup purchased roasted red sweet peppers, drained and finely chopped
cup snipped fresh basil
8-inch whole wheat or plain flour tortillas
cups packed fresh spinach leaves
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 roll-ups, divide filling among tortillas and spread to within 1/2 inch of edges. Arrange spinach leaves over filling to cover. Carefully roll up tortillas tightly. Cover and chill roll-ups for 2 to 24 hours.
To tote, place roll-ups in an insulated container with ice packs. To serve, use a sharp knife to cut each roll-up crosswise into six pieces (48 pieces total).
No nutrition information available for this recipe.
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