A Jerry James Stone Recipe
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Ingredients
- 3 12-inch spinach tortillas
- 8 oz cream cheese, softened
- 4 oz sour cream
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 large carrot, julienned
- ¼ red cabbage, julienned
- 1 cup baby spinach
Instructions
- In a mixing bowl using a hand mixer, whisk together the sour cream and softened cream cheese until it is combined and fluffy.
- Divide the mixture between the 3 spinach tortillas by evenly spreading it over one side of each tortilla.
- With each tortilla, lay the red peppers across in a single, even row. Repeat for the yellow peppers, carrot, red cabbage, and spinach.
- Starting at one side, roll up the tortilla over the veggies, pressing it together tightly as you do.
- Cut the rolled tortillas widthwise making 1-inch slices.
- Place the roll ups on a plate and cover with plastic. Refrigerate for one hour before serving.
- Enjoy!
