• 5 Ratings

Substitute the poblano peppers in this veggie roll-ups recipe with banana peppers for a milder wrap. Serve this vegetarian recipe for a healthy after-school snack or a part of a nutritious lunch.




  • Preheat oven to 425°F. To roast poblano and sweet peppers, halve peppers and remove stems, membranes, and seeds. Place peppers, cut sides down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, pull off the skin. Cut peppers into thin strips. Pat pepper strips dry with paper towels.

  • Meanwhile, in a small bowl stir together the cream cheese, cilantro, lime juice, cayenne pepper, and garlic. Spread tortillas evenly with cream cheese mixture. Place poblano and sweet pepper strips over cream cheese mixture. Roll up tortillas. Wrap with plastic wrap; chill for up to 6 hours. Unwrap and bias-slice each roll-up crosswise into 8 slices.

Nutrition Facts

107 calories; 2 g total fat; 1 g saturated fat; 1 g monounsaturated fat; 2 mg cholesterol; 263 mg sodium. 201 mg potassium; 14 g carbohydrates; 6 g fiber; 3 g sugar; 7 g protein; 196 RE vitamin a; 1118 IU vitamin a; 135 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;


5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0