Tortillas heaping with a sumptuous filling of tomatoes, cream cheese, and spinach. What could be better?
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4 to 5
1 cup cream cheese
1⁄2 cup lightly packed sun-dried tomatoes in oil, chopped
1/4 cup spinach
2 large cloves garlic, minced
1/4 cup Parmesan cheese
a pinch of salt and pepper
2 large flour tortillas
24 fresh basil leaves, divided
1 Mix cream cheese, sun-dried tomatoes, spinach, garlic, Parmesan cheese, salt, and pepper thoroughly in a mixing bowl.
2 Divide filling between 2 flour tortillas and spread into an even layer all the way to its edges. Top each with 10-12 fresh basil leaves. Press basil down slightly to adhere.
3 Tightly roll up tortillas, starting from the end with the basil all the way to the edge, working toward the other end.
4 Once rolled up, squeeze gently to compress everything and lay seam- side down for slicing.
5 Use a serrated knife to cut tortillas into 1⁄2 inch slices. Serve.
This recipe was originally published in the April-May 2016 issue of Breakfast Magazine.