Sundried Tomato Wraps

1. 1

   Soak tomatoes in apple juice in a small bowl; set aside for 10 minutes.

2. 2

   Put tomatoes with liquid in blender container; cover. Blend 30 sec. or until tomatoes

3. 3

   are finely chopped. Add cashews and cream cheese; cover. Blend well, using pulsing action. Add olives, garlic, basil and red pepper flakes; Blend well. Refrigerate about 1 hour.

4. 4

   On a wooden board place Tortilla flat, spread tomato mix, cover with 3 or 4 baby spinach leaves. Sprinkle Swiss cheese; roll up the tortilla tightly. Save in a tight lid box and refrigerate for 4 hours or overnight. Discard about 1/2 inch ends. Cut in about 3/4 inch pieces just before serving.

No additional tips available.