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Rolled Vegetable Sandwiches

Rolled Vegetable Sandwiches

Coastal Living JULY 2001

  • Yield: 8 servings

Ingredients

  • 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

Preparation

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.

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Rolled Vegetable Sandwiches Recipe

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