Curried Cream Cheese and Vegetable Spirals

[Guest guest]

Curried Cream Cheese and Vegetable Spirals

 

1 medium carrot, coarsely grated

1/2 sweet red pepper, chopped

1 small onion, finely chopped

1 clove garlic, minced

1 tsp. curry powder or to taste

1 tbsp. vegetable oil

1/3 cup chopped fresh coriander or parsley

1 tbsp. lemon juice

1/2 tsp. salt

8 ozs. light cream cheese, softened

4 large whole wheat tortillas

 

In large skillet, cook carrot, red pepper, onion, garlic and curry powder in oil

until softened, 3 to 5 minutes. Remove from heat. Stir in coriander, lemon juice

and salt; let cool slightly. In bowl, stir cream cheese with wooden spoon until

creamy; stir in vegetable mixture. Spread each tortilla evenly with curry

filling; roll up tightly, pressing firmly to seal. Wrap in plastic wrap and

refrigerate at least 1 hour or overnight. To serve, trim off ends of rolls; cut

each roll into 8 to 10 slices on the diagonal.

Makes 32 to 40 spirals.