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Cream Cheese and Sun-Dried Tomato Wraps
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 5 minutes
Difficulty: Easy

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
, 1/2 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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1.3333 tbsp  Tomatoes, sun dried
1.3333 tbsp  cold water
8 oz  fat free cream cheese
1 tsp  crushed garlic
10 oz  Spinach, frozen
0 1/2 cup  canned black olives
3 each  10" flour tortilla
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately or wrap in plastic wrap for later.

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