Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups

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From: Diabetic Living Magazine

Light cream cheese holds these pretty roll-up appetizers together. Whole-wheat tortillas provide added fiber and make this snack diabetic-friendly.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • ½ (8 ounce) package package reduced-fat cream cheese (Neufchâtel), softened
  • 4 ounces soft goat cheese (chèvre)
  • 1 tablespoon fat-free milk
  • 1 small clove garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • ½ cup purchased roasted red sweet peppers, drained and finely chopped
  • ¼ cup snipped fresh basil
  • 8 (8 inch) whole wheat or plain flour tortillas
  • 2 cups packed fresh spinach leaves

Preparation

  • Prep

  • Ready In

  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 ½ 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.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 74 calories; 3 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 3 g protein; 5 mcg folate; 6 mg cholesterol; 1 g sugars; 313 IU vitamin A; 9 mg vitamin C; 21 mg calcium; 1 mg iron; 165 mg sodium; 31 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ starch

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