• 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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
roast:
20 mins at 425°
stand:
15 mins
chill:
6 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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