Roasted Pepper Roll-Ups

1/ 2 An 8-ounce Package Reduced-fat Cream Cheese,
neufchatel), softened
4 Ounces Soft Goat Cheese, chevre
1 Tablespoon Fat-free Milk
1 Small Clove Garlic, minced
1/ 4 Teaspoon Freshly Ground Black Pepper
1/ 2 Cup Purchased Roasted Red Sweet Peppers,
drained and finely chopped
1/ 4 Cup Snipped Fresh Basil
8 8" Whole Wheat or Plain Flour Tortillas
2 Cups Packed Fresh Spinach Leaves


1. 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.

2. 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.

3. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces. Makes 24 servings.

Makes 24 servings.

Nutritional Information (Per Serving)
Calories: 74; Protein: 3 g; Sodium: 165 mg; Fat: 3 g; Carbs: 9 g
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