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We like the color and flavor of spinach tortillas here, but you can substitute your favorite—red pepper or sun-dried tomato, or even plain or whole wheat versions.

Recipe by Coastal Living June 2011

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary test

prep:
10 mins
total:
10 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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