Curried Cream Cheese and Vegetable Spirals

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

Preparation time: 20 minutes

Cooking time: 5 minutes

Makes 32 to 40 spirals

– 1 medium Ontario Carrot, coarsely grated

– 1/2 Ontario Greenhouse Sweet Red Pepper, chopped

– 1 small Ontario Onion, finely chopped

– 1 clove Ontario Garlic, minced

– 1 tsp (5 mL) curry powder (or to taste)

– 1 tbsp (15 mL) vegetable oil

– 1 tbsp (15 mL) lemon juice

– 1/2 tsp (2 mL) salt

– 8 oz (250 g) light cream cheese, softened

– 4 large whole wheat tortillas

Method:

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.