Vegetable Tortilla Rolls

Recipe Ingredients

8		Asparagus spears - trimmed (1/2 inch thick)
1		-- (8 oz.) garden vegetable cream cheese
4		Flour tortillas - (7 or 8")
1		Red bell pepper - cut into 24 (medium) (3x1/4") strips

Recipe Instructions

In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels.

Spread 1/4 of cream cheese over each tortilla. On each tortilla, arrange 2 asparagus spears with 3 rows of 2 pepper strips each. Firmly roll up tortillas. Wrap each roll in plastic wrap. Refrigerate at least 30 minutes or up to 2 hours.

To serve, cut tortilla rolls into 1 inch slices.

Source:
Unknown Cooking Magazine

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