This is a quick appetizer or snack and if you add fresh fruit or a small salad could be a nice lunch. I have used a spinach tortilla wrap but you can use any flavor. Try mixing fresh basil leaves with the spinach or replace the prosciutto with bay shrimp or hard cooked eggs. You can use diced fresh tomatoes instead of roasted red peppers, thin sliced grilled zucchini or eggplant. The variations are endless.
Yield: 4 servings
4 large flavored tortilla wraps
8 oz. fat-free cream cheese
6 oz. prosciutto
5 oz. sweet red peppers (water packed)
1 oz. fresh baby spinach leaves
Optional: Mix fresh basil leaves with the spinach
With a rubber spatula spread a thin layer of cream cheese on the tortilla being sure to coat it all the way to the edge. Add prosciutto, spinach leaves (one layer), and peppers leaving about 1 inch with only cream cheese around the edge of the wrap. Roll it and slice it into 1 ½ inch slices. Plate and serve.
© 2011 Aron David Bradley