Roasted Red Pepper And Arugula Spirals

Roasted Red Pepper And Arugula Spirals

4 10-inch flour tortillas
1/2 cup herbed light cream cheese; or
  soft chevre
4 roasted red peppers, well drained
1/2 bunch arugula; or
  enough watercress or lettuce; to cover

You can roast your own peppers or use the ones from a jar, available at
most supermarkets. Instead of Herbed Light Cream Cheese, you can use light,
tub or 17 % plain cream cheese mixed with 1/4 cup chopped fresh basil or
coriander. Or mix soft chevre cheese with half its volume of light sour
cream (to make it spreadable) and basil or coriander.
To roast your own red peppers, broil, grill or roast them in a 400:F oven,
turning often, until blistered. Then peel off the skin.
Spread each tortilla with cream cheese. Cut red peppers into 1-inch wide
strips; arrange, in single layer, in row over cream cheese. Cover with
arugula, leaving 1-inch border around edge.
Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up
to 6 hours.
Cut each on the diagonal into 12 slices; discard or eat ends.

Contributor:  Anne Lindsay's New Light Cooking
Yield: 40 pieces


Source:

rec.food.cooking, rec.food.recipes