Nutrients per serving
- (when recipe makes 40 spirals)
- Protein: 1.0 grams
- Fat: 1.0 grams
- Carbohydrates: 4.0 grams
- Calories: 32
Peppers
Curried Cream Cheese and Vegetable Spirals
Use any flavour tortillas for these easy make-ahead appetizers, but whole wheat tortillas add more fibre to this recipe. Perfect for entertaining.
Preparation Time:
20 Minutes
Cooking Time: 5 Minutes
Servings: 32 to 40 spirals
Cooking Time: 5 Minutes
Servings: 32 to 40 spirals
Ingredients:
- 1 medium Ontario Carrot, coarsely grated
- Half an Ontario Greenhouse Sweet Red Pepper, chopped
- 1 small Ontario Onion, finely chopped
- 1 clove Ontario Garlic, minced
- 1 tsp (5 mL) curry powder (or to taste)
- 1 tbsp (15 mL) vegetable oil
- 1/3 cup (75 mL) chopped fresh coriander or parsley
- 1 tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) salt
- 8 oz (250 g) light cream cheese, softened
- 4 large whole wheat tortillas
Preparation:
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.
