2 teaspoons Olive oil1/2 cup chopped white Onion1/2 cup shredded Carrots1/2 cup chopped red and/or green bell Pepper1 1/2 cups chopped Zucchini1 cup frozen Spinach (thawed & drained)1/4 teaspoon black Pepper4 tablespoons fat-free Cream cheese4 (7 inch) whole-wheat Tortillas
Heat oil in skillet over medium heat. Add chopped onion, bell peppers, and shredded carrots. Cook for 3 minutes.Add spinach and season with pepper.Remove from heat and allow to coolSpread 1 tablespoon cream cheese on each tortilla. Add the vegetables, roll tight & cut in half.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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