Prep Time
10 Mins
Yield
Makes 4 servings
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

How to Make It

Step 1

Spread each tortilla with 3 tablespoons roasted vegetable-ranch dip. Layer evenly with spinach.

Step 2

Slice avocado, and toss with lime juice to prevent browning. Place avocado and red bell pepper slices along bottom edges of tortillas. Roll tightly, cover with plastic wrap, and chill until you are ready to serve.

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