Ingredients
4 large whole wheat tortillas
4 tablespoons cream cheese
(or lowfat neufchâtel cheese)
2 cups baby lettuce
1 cup shredded carrots
1 cup sprouts
(I used a mix of clover and radish sprouts)
1 avocado, sliced
1 medium red bell pepper, sliced
1/2 cup colby jack cheese, shredded
Preparation
Arrange the whole wheat tortillas on a clean surface. Spread a tablespoon of cream cheese on each tortilla. Top each tortilla with 1/2 cup of lettuce, 1/4 cup of shredded carrots, 1/4 cup of sprouts, 1/4 of the avocado slices, and 1/4 of the bell pepper slices. Sprinkle each tortilla with 2 tablespoons of shredded cheese.
Carefully roll up each wrap, tucking in the ends (as best as you can). Secure each half with a toothpick, and then slice in half on a diagonal.
