Roasted Pepper Roll-Ups - 24g Carbs, 4g Fiber
From: Better Homes and Gardens
Makes 6 servings
Prep: 20 minutes
Chill: 2 hours
1 15-oz can white kidney beans, rinsed and drained
1/2 of an 8-oz package reduced-fat cream cheese (Neufchatel), softened
1/4 cup packed fresh basil
1 Tbsp fat-free milk
2 small cloves garlic, quartered
1/8 tsp freshly ground black pepper
1/3 cup roasted red sweet peppers, drained and finely chopped
6 6-inch flour tortillas **Note
1 cup packed spinach leaves
1. For filling, in a blender or food processor combine the beans,
cream cheese, basil, milk, garlic, and black pepper. Cover and blend
or process until smooth. Stir in roasted sweet peppers.
2. To assemble, spread about 1/3 cup of the filling evenly over each
tortilla 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 hours to 24 hours.
3. To serve, use a sharp knife to cut roll-ups crosswise into
1-1/2-inch slices. Serve immediately.
Makes 6 servings
Nutrition facts per Serving:
173 Calories, 7g Total Fat, 3g Saturated Fat, 15mg Cholesterol,
289mg Sodium, 24g Carbs, 4g Fiber, 8g Protein
38% Vitamin C, 5% Calcium, 11% Iron
Exchanges: 1 1/2 Starch, 1 Fat
**Note: Use whole grain tortillas!