INGREDIENTS
4
ounces reduced-fat cream cheese, softened
2
tablespoons mayonnaise
1
tablespoon Dijon mustard (optional)
1/4
teaspoon black pepper
3
(10- to 12-inch) flour tortillas
1
cup finely chopped cooked chicken
3/4
cup shredded or finely chopped carrot
3/4
cup finely chopped green bell pepper
3
tablespoons chopped green onion
PREPARATION:
- Combine cream cheese, mayonnaise, mustard and black pepper in small bowl; stir until well blended.
- Spread cream cheese mixture evenly onto each tortilla leaving 1/2-inch border. Divide chicken, carrot, bell pepper and onion evenly over cream cheese leaving 1-1/2-inch border on cream cheese mixture at one end of each tortilla.
- Roll up each tortilla jelly-roll fashion. Cut each roll into 1-1/2-inch-thick slices.
Note
For easier slicing and to allow flavors to blend, wrap rolls in plastic wrap and refrigerate for several hours.
This recipe appears in:
Roll-Ups & Quesadillas
