• 32servings
  • 80minutes
  • 50calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsZinc, Copper, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup light garden vegetable cream cheese spread (from 8-oz container)

  2. 4 flour or tomato tortillas (10 inch)

  3. 3 oz very thinly sliced salami (about 24 slices)

  4. 3/4 cup creamy coleslaw (from deli), drained

  5. 1/4 medium red bell pepper, cut into very thin strips

  6. 4 large leaves leaf lettuce

Instructions Jump to Ingredients ↑

  1. Spread cream cheese spread evenly over tortillas, covering completely.

  2. Arrange salami over cheese spread, covering bottom half of each tortilla. Top salami with coleslaw, bell pepper and lettuce.

  3. Roll up each tightly; wrap individually in plastic wrap. Refrigerate until completely chilled, at least 1 hour.

  4. To serve, trim off ends of each roll; cut each into 8 slices.


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