container (8 oz) cream cheese spread, softened
teaspoon Italian seasoning
teaspoon finely chopped garlic (1 medium clove)
teaspoon crushed red pepper flakes
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
cup refrigerated basil pesto
thin slices salami (about 8 oz)
package (8 oz) sliced mozzarella cheese
slices provolone cheese (from 8-oz package)
cup jarred roasted red bell pepper strips, patted dry
package (0.75 oz) fresh basil leaves (1 cup)
In small bowl, mix cream cheese spread, Italian seasoning, garlic, pepper flakes and salt. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide pesto among tortillas, and spread evenly over cream cheese mixture. Top half of each tortilla with salami, mozzarella cheese, provolone cheese and roasted peppers. Place basil leaves evenly over roasted peppers.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
- An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
- Don’t have fresh garlic? Substitute 1/8 teaspoon garlic powder for the finely chopped garlic.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.