Nutrition per serving may change if servings are adjusted.
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
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.
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.
To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces.