Confetti Tortilla Spirals

Name: Confetti Tortilla Spirals
Yield: 48 slices servings of 2 slices
Ingredients: 1 pkg (8 oz/250 g) fat free cream cheese; 2 tbsp (30 mL) Dijon mustard; 3 green onions, chopped; 1/4 cup (60 mL) zucchini, shredded; 1/4 cup (60 mL) carrot, shredded; 6 8" (20 cm) fat free flour tortillas; 12-18 large spinach leaves; 1 jar (12 oz/350 g) whole sweet roasted red peppers, drained and patted dry; 12 oz (350 g) thinly sliced deli turkey

Dijon mustard and roasted peppers give these tortilla roll-ups extra spice. Make them ahead of time, store in the refrigerator and slice right before serving. They make ideal snacks, and are popular for parties, too.

Ingredients

1 pkg (8 oz/250 g) fat free cream cheese
2 tbsp (30 mL) Dijon mustard
3 green onions, chopped
1/4 cup (60 mL) zucchini, shredded
1/4 cup (60 mL) carrot, shredded
6 8" (20 cm) fat free flour tortillas
12-18 large spinach leaves
1 jar (12 oz/350 g) whole sweet roasted red peppers, drained and patted dry
12 oz (350 g) thinly sliced deli turkey

Directions

Mix together cream cheese and mustard in medium mixing bowl until well blended. Chop green onions using Food Chopper. Shred zucchini and carrot using Adjustable Coarse Grater. Add green onions, zucchini and carrot to cream cheese mixture, mixing well.
To assemble tortilla roll, place tortilla on parchment paper. Spread each tortilla with about 1/4 cup (60 mL) cheese mixture to within 1/2" (6 mm) of edge. Cover with 2 or 3 spinach leaves, pressing lightly into cream cheese mixture. Top each with 1 or 2 pieces of red pepper and 2 slices of turkey, keeping the layers as flat as possible. Roll up tortilla tightly, jelly roll fashion. Wrap each securely in Parchment Paper. Refrigerate seam side down at least one hour.
To serve, cut each roll crosswise into 1" (2.5 cm) slices and place on platter.