Veggie and Salsa Roll-Ups
Easy wraps made with fresh spinach, bell pepper, cream cheese and salsa. |
Ingredients
- 8 ounces low-fat or fat-free cream cheese, softened
- 1/¼ cup salsa, plus more for dipping
- 1 ½ teaspoons chili powder
- ¼ teaspoon salt
- 1 cup fresh baby spinach
- ½ red bell pepper, cut into thin strips
- ½ yellow bell pepper, cut into thin strips
- Six (8 inch) flour tortillas
Instructions
- In a medium bowl, combine the cream cheese, salsa, chili powder and salt.
- Trim each tortilla to roughly 6 ½-inches square. Spread two to three tablespoons of the cream cheese mixture on a tortilla.
- Arrange spinach and colored peppers in the center of the tortilla.
- Roll the tortilla up tightly and wrap it in plastic wrap.
- Repeat for the remaining tortillas. Refrigerate the rolls for one to six hours (one hour minimum).
- Right before serving, slice the rolls crosswise into four ½-inch pieces. Spoon extra salsa into a bowl for dipping.
Notes
Nutrition Tip
- Salsa is low in calories and high in vitamins A and C. It’s a healthy dip that counts as a vegetable.
- Use leftover taco seasoning instead of chili powder or salt if you have it.
- Use one bell pepper of any color instead of ½ red and ½ yellow.
- Make breakfast rolls. Use apple butter instead of, or in addition to cream cheese and chopped fruit instead of veggies. Omit the spices.
Nutrition
Calories: 78calCarbohydrates: 10gProtein: 5gFat: 4gSodium: 298mgFiber: 5g
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© Michigan Fitness Foundation | This institution is an equal opportunity provider. | michiganfitness.org |