1. In medium bowl, stir bell pepper, spinach, Parmesan cheese, yogurt, Neufchâtel cheese, lemon juice, garlic powder, ⅛ teaspoon salt and ¼ teaspoon black pepper. Makes about 1½ cups.
2. Spread tortillas with bell pepper mixture; roll up tightly around filling and tightly wrap with plastic wrap. Refrigerate at least 1 hour or up to 1 day.
3. Remove plastic wrap from tortilla rolls; slice each crosswise into 8 (¾-inch-thick) slices. Makes about 24 roll-ups.
- 3 g Fat
- 1.5 g Saturated Fat
- 7 mg Cholesterol
- 172 mg Sodium
- 11 g Carbohydrates
- 2 g Fiber
- 2 g Sugars
- 1 g Added Sugars
- 4 g Protein
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Nutritional Information
- 3 g Fat
- 1.5 g Saturated Fat
- 7 mg Cholesterol
- 172 mg Sodium
- 11 g Carbohydrates
- 2 g Fiber
- 2 g Sugars
- 1 g Added Sugars
- 4 g Protein
Directions
1. In medium bowl, stir bell pepper, spinach, Parmesan cheese, yogurt, Neufchâtel cheese, lemon juice, garlic powder, ⅛ teaspoon salt and ¼ teaspoon black pepper. Makes about 1½ cups.
2. Spread tortillas with bell pepper mixture; roll up tightly around filling and tightly wrap with plastic wrap. Refrigerate at least 1 hour or up to 1 day.
3. Remove plastic wrap from tortilla rolls; slice each crosswise into 8 (¾-inch-thick) slices. Makes about 24 roll-ups.