Use any flavour tortillas for these easy make-ahead appetizers, but whole wheat tortillas add more fibre to this recipe. Perfect for entertaining.

Recipe Tags:

Preparation Time:

Cooking Time:

Spirals: 32-40

Share this recipe:

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