Ingredients:
1 tortillas, shell taco size works best
1 tablespoon cream cheese
4 -6 slices cucumbers ( sliced thin)
3 -5 slices red peppers ( sliced thin)
salt and pepper
Directions:
Heat the shell in the microwave for 8-10 seconds just to soften it a bit (I keep my shells in the refrigerator and pull one or two out at a time). Also, taco size does work best – I’ve used the bigger shells, but they are harder to hold and the veggies tend to fall out.
Spread cream cheese onto the tortilla shell (use more of less depending on your taste). I use neufchatel cheese instead because it has less fat and I think it taste better and spreads better than regular cream cheese. I don’t like the texture of the spreadable cream cheese in the tub.
Place cucumber slices and red pepper slices on top of the cream cheese. The number of slices depends on what you like and how big the veggies are. Also, I tend to always use red peppers for this — green just doesn’t have the right flavor. Yellow is ok, but red just taste better with the ingredients.
Lightly salt and pepper.
Roll up. If your tortilla doesn’t want to stay rolled up, spread a little cream cheese on the outer edge and press.
I wrap these up individually and take them for lunch. A yummy and healthy lunch.
For a change of pace, add some lettuce or other veggie favorites.
Servings: 1
Time preparation: 5 min.
Time total: 5 min.