Chicken Tortilla Roll-Ups
Yield: Makes 5 to 6 appetizer servings
Ingredients:
4
ounces reduced-fat cream cheese, softened
1
tablespoon Dijon mustard
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:
1.
Combine cream cheese, mayonnaise, mustard and black pepper in small bowl; stir until well blended.
2.
Spread cream cheese mixture evenly onto each tortilla leaving 1/2-inch border. Sprinkle 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.
3.
Roll up each tortilla jelly-roll fashion. Cut each roll into 1-1/2-inch-thick slices.
Cook's Nook
Wrap rolls in plastic wrap and refrigerate for several hours for easier slicing and to allow flavors to blend.
Nutritional Information:
| Serving Size: |
| Sodium |
279 mg |
| Protein |
12 g |
| Fiber |
1 g |
| Carbohydrate |
17 g |
| Cholesterol |
29 mg |
| Total Fat |
11 g |
| Calories from Fat |
47 % |
| Calories |
211 |
Dietary Exchange:
| Meat |
1 |
| Vegetable |
1 |
| Starch |
1/2 |
| Fat |
2 |