Chicken Tortilla Roll-Ups
Makes 5 to 6 appetizer servings
|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|
- 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. 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.
- Roll up each tortilla jelly-roll fashion. Cut each roll into 1-1/2-inch-thick slices.
Wrap rolls in plastic wrap and refrigerate for several hours for easier slicing and to allow flavors to blend.
|Total Fat||11 g|
|Calories from Fat||47 %|
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