1 Combine softened cream cheese and preserves in a small bowl until well blended. 2 Spread tortillas with peanut butter to within half an inch of tortilla edge. Top peanut butter with cream cheese mixture, to within one half inch of edges. 3 Carefully roll up the tortillas. Wrap each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. 4 To serve, remove from refrigerator and unwrap. Slice each tortilla into 4-8 angled slices.
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Ok guys. I go through recipes and I get mind boggled. It seems that J's sugars soar after lunch as he is having a hard time finding things for lunch that are good for him...