Preparation time
20 minutes
Ready in
5 minutes
Makes
32 to 40 servings
Ingredients
- 1 medium Ontario Carrot, coarsely grated
- Half Ontario Greenhouse Sweet Red Pepper, chopped
- 1 small Ontario Onion, finely chopped
- 1 clove Ontario Garlic, minced
- 1 tsp (5 mL) curry powder
- 1 tbsp (15 mL) vegetable oil
- 1/3 cup (75 mL) chopped fresh Ontario Coriander or Parsley
- 1 tbsp (15 mL) fresh lemon juice
- 1/2 tsp (2 mL) salt
- 8 oz (250 g) light cream cheese, softened
- 4 large whole wheat tortillas
Instructions
In large skillet, cook carrot, red pepper, onion, garlic and curry powder in oil until softened, 3 to 5 minutes. Remove from heat. Stir in coriander, lemon juice and salt; let cool slightly. In bowl, stir cream cheese with wooden spoon until creamy; stir in vegetable mixture. Spread each tortilla evenly with curry filling; roll up tightly, pressing firmly to seal. Wrap in plastic wrap and refrigerate at least 1 hour or overnight. To serve, trim off ends of rolls; cut each roll into 8 to 10 slices on the diagonal.
Nutritional Information
1 Vegetable Spiral (when recipe makes 40 spirals):
- Protein: 1 grams
- Fat: 1 grams
- Carbohydrate: 4 grams
- Calories: 32