Barbara Beery's Weeki Wachee Roll-Ups
- 4 10-inch whole wheat tortillas
- Apple juice or white grape juice
- Eggs
- ½ teaspoon dried chives
- ½ cup softened cream cheese
- ½ cup hummus
- ½ cup cherry tomatoes, sliced
- 1 cup shredded carrots
- ½ cup sprouts
- ½ cup crumbled feta or shredded mozzarella cheese
- 4 leaves of romaine lettuce, thinly sliced
In a mixing cup combine cream cheese with dried chives. Using a small spatula or off-set spatula spread the cream cheese evenly over each tortilla within about 1 inch of the outer edge.
Follow with a thin layer of hummus on top of the cream cheese.
Next layer carrots, sprouts, tomatoes, and lettuce. Sprinkle with feta cheese or Mozzarella cheese.
Carefully roll up each tortilla. Wrap each roll completely in plastic wrap and chill in refrigerator for at least 30 minutes or until ready to serve.
Mix canned frosting, 1 cup powdered sugar, almond extract, and food coloring in a medium mixing bowl.
To serve, slice each roll into 3 sushi style pieces.
Submit!
