Cream Cheese and Sun-Dried Tomato Wraps

 

Submitted By Diane









Ingredients | Makes Servings
1 1/3 tbsp Tomatoes, sun dried, chopped (1tbsp and 1 tsp)
1 1/3 tbsp water (1 tbsp and 1 tsp)
8 oz fat free cream cheese, softened to room temperature
1 tsp crushed garlic
10 oz Spinach, frozen, thawed, squeezed dry, and chopped
1/2 cup canned black olives, chopped
3 Tortilla, flour, ready to bake, 10', warmed to room temperature



Directions
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.