Rolled Vegetable Sandwiches

Recipe from

Coastal Living


8 (6-inch) flour tortillas
1 (8-ounce) package cream cheese, softened
1/4 pound fresh spinach, rinsed and drained
1 cucumber, cut into thin strips
1 (11-ounce) can whole kernel corn, drained
3 carrots, scraped and cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper


Spread tortillas with cream cheese; top with spinach and next 3 ingredients. Sprinkle with salt and pepper; fold bottom one-third of tortilla over filling, and roll up jellyroll fashion. Wrap sandwich in heavy-duty aluminum foil; cover and chill.


July 2001
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