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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cream Cheese and Sun-Dried Tomato Wraps

Source: dLife

Tortilla roll-ups with sun-dried tomatoes, spinach, olives, and cream cheese.

Nutrition Facts

Makes 30 servings
Amount Per Serving

Calories	30.4

Total Carbs	4.3 g

Dietary Fiber	0.5 g

Sugars	0.2 g

Total Fat	0.8 g

Saturated Fat	0.2 g

Unsaturated Fat	0.1 g

Potassium	14.9 mg

Protein	1.2 g

Sodium	102.9 mg

Dietary Exchanges 0.8 Fat, 0.1 Vegetables, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.3333
1.3333 tbsp Tomatoes, sun dried 1.3333
1.3333 tbsp cold water 8.0
8 oz fat free cream cheese 1.0
1 tsp crushed garlic 10.0
10 oz Spinach, frozen 0.5
0 1/2 cup canned black olives 3.0
3 each 10" flour tortilla

Directions

Microwave the tomatoes and water in a small, microwave-safe dish for about 30 seconds until the water comes to a boil. Set the dish aside for 10 minutes until the water has been absorbed into the now softened tomatoes.
Mix the cream cheese and garlic in a large bowl, stirring well. Finely chop the tomatoes and add them to the cheese mixture. Stir in the spinach and olives, mixing well.
Spread 1/3 of the cheese mixture on each tortilla. Make sure to spread to the top and bottom edges of the tortilla but leave 1 inch of space on each side.
Roll each tortilla tightly, starting at the bottom. Cut a 1 1/4-inch piece off each end. Slice the remaining tortilla into ten 3/4-inch pieces, to make 30 rolls total.
Serve immediately or wrap in plastic wrap for later.