Spinach, Blue Cheese, Pecan, and Cranberry Wraps

Make these sandwiches up to 4 hours in advance, and store them, wrapped individually in plastic wrap, in the refrigerator.

Yield: Makes 8 servings (serving size: 1 wrap)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 40%
  • Fat: 14.5g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 10.1g
  • Carbohydrate: 37.1g
  • Fiber: 4.1g
  • Cholesterol: 24mg
  • Iron: 2.1mg
  • Sodium: 694mg
  • Calcium: 171mg


  • 1 (8-ounce) container light spreadable cream cheese
  • 2 tablespoons nonfat buttermilk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 (4-ounce) package crumbled blue cheese
  • 1/2 cup chopped toasted pecans
  • 1/2 cup sweetened dried cranberries
  • 8 (8-inch) 98% fat-free flour tortillas
  • 1 Granny Smith apple, thinly sliced
  • 4 cups baby spinach leaves


  1. Stir together first 4 ingredients until blended; stir in blue cheese, pecans, and cranberries. Spread about 1/3 cup cream cheese mixture evenly over each tortilla. Layer evenly with apple slices and spinach. Roll up, and secure with wooden picks.
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