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Recipe Name: Vegetable Tortilla Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 28

8 Asparagus spears, 1/2-inch-
thick trimmed
1 8-oz container fat-free
garden vegetable cream
4 Flour tortillas, 7 or 8-inch
1 Red bell pepper, cut into 24
3x1/4-inch strips
In medium skillet, cook asparagus in small amount of boiling water for
5minutes or until crisp-tender. Drain on paper towels. Spread 1/4
ofcream cheese over each tortilla. On each tortilla, arrange 2
asparagusspears with 3 rows of 2 pepper strips each. (Tip: To trim the
tough endsfrom the asparagus, just snap them off. Asparagus breaks
naturally atthis point.) 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. Before slicing them,trim and
discard the unfilled ends of the tortilla rolls.Nutrition info: 1
appetizer=25 calories; calories from fat 0; sodium75mg; total carb 4g;
protein 2g. Dietary exchanges: 1 vegetable.Source: Pillsburg Classic
Cookbooks: Easiest Ever Holiday Meals; Dec1996, #190. MM format by
Mary Ann Young <> Posted toEAT-L Digest 03 Dec
96From: maryann36Date: Tue, 3 Dec 1996 23:02:07 PST

Nutrition (calculated from recipe ingredients)
Calories: 71
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 5.3mg
Sodium: 489.1mg
Potassium: 223.6mg
Carbohydrates: 7.8g
Fiber: 1.4g
Sugar: <1g
Protein: 5.2g

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