This dish is full of flavor and easy to make. You can whip it up as a fun and healthy snack or appetizer. It’s a good way to get kids to eat more vegetables too.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
2 – 8 ounce containers light vegetable cream cheese, softened
4 (12 inch size) whole wheat tortillas
2 green onions, minced
1/2 cup red bell peppers, diced
1/2 cup celery, diced
1/4 cup diced black olives, drained
1/4 cup carrots, shredded
- In mixing bowl, blend cream cheese and green onions.
- Spread cream cheese blend over each tortilla evenly. Sprinkle celery, red bell peppers, black olives and carrots on top of cream cheese spread. Roll up each tortilla tightly.
- Wrap tortillas in plastic wrap and chill for 2 hours.
- Just before serving, slice each tortilla into 1 inch pieces.
Makes 48 servings
Serving Size – 1 inch piece
Total fat: 2 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 89 mg
Potassium 25 mg
Total carbohydrates: 5 g
Protein: 2 g