Olive-Pepper Spirals |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 21 each | 20 minutes | 1 hour | ||||||||
| INGREDIENTS: | ||
| 1 cup pitted ripe or Greek olives, drained | 1 tablespoon olive oil or cooking oil | 2 teaspoons capers, drained |
| 2 teaspoons lemon juice or lime juice | 3 9 to 10-inch flour tortillas (any flavor) | 1/2 of an 8-ounce tub cream cheese with chive and onion |
| lettuce leaves | 1 cup purchased roasted red sweet peppers, well drained and cut into thin strips | fresh Italian parsley sprigs (optional) |
| 1 | In a food processor, combine olives, oil, capers, and lemon juice. Cover and process with several on/off turns until olives are very finely chopped. |
| 2 | Arrange tortillas on a flat surface. Spread one-third of the cream cheese over each tortilla; spread one-third of the olive mixture over cream cheese on each tortilla. Place several lettuce leaves on top of olive mixture. Arrange one-third of the pepper strips over lettuce on each tortilla. Roll up tortillas; wrap in plastic wrap. Chill for 1 to 4 hours. |
| 3 | To serve, slice each tortilla roll into seven slices. Arrange spirals on a serving platter. If desired, garnish with parsley sprigs. |