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1
Heat the shell in the microwave for 8-10 seconds just to soften it a bit (I keep my shells in the refrigerator and pull one or two out at a time).
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2
Also, taco size does work best - I've used the bigger shells, but they are harder to hold and the veggies tend to fall out.
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3
Spread cream cheese onto the tortilla shell (use more of less depending on your taste).
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4
I use neufchatel cheese instead because it has less fat and I think it taste better and spreads better than regular cream cheese.
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5
I don't like the texture of the spreadable cream cheese in the tub.
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6
Place cucumber slices and red pepper slices on top of the cream cheese.
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7
The number of slices depends on what you like and how big the veggies are.
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8
Also, I tend to always use red peppers for this -- green just doesn't have the right flavor.
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9
Yellow is ok, but red just taste better with the ingredients.
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10
Lightly salt and pepper.
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11
Roll up.
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12
If your tortilla doesn't want to stay rolled up, spread a little cream cheese on the outer edge and press.
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13
I wrap these up individually and take them for lunch.
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14
A yummy and healthy lunch.
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15
For a change of pace, add some lettuce or other veggie favorites.
