Ingredients
3 12-inch spinach tortillas
8 ounces cream cheese, softened
4 ounces sour cream
1 red pepper, julienned
1 yellow pepper, julienned
1 large carrot, julienned
¼ red cabbage, julienned
1 cup baby spinach
Directions
1
In a mixing bowl using a hand mixer, whisk together the sour cream and softened cream cheese until it is combined and fluffy.
2
Divide the mixture between the 3 spinach tortillas by evenly spreading it over one side of each tortilla.
3
With each tortilla, lay the red peppers across in a single, even row. Repeat for the yellow peppers, carrot, red cabbage, and spinach.
4
Starting at one side, roll up the tortilla over the veggies, pressing it together tightly as you do.
5
Cut the rolled tortillas widthwise making 1-inch slices.
6
Place the roll ups on a plate and cover with plastic. Refrigerate for one hour before serving.
7
Enjoy!