Garden Vegetable Wraps - cooking recipe

Ingredients

1/2 cup cream cheese (4 oz)
4 flour tortillas (8-10" in diameter)
1 cup lightly packed spinach leaves
1 large tomatoes, thinly sliced
3/4 cup shredded carrot
8 slices muenster cheese or 8 slices monterey jack cheese
1 small yellow bell pepper, chopped (1/2 cup)

Preparation

Spread 2 tbsp of the cream cheese over each tortilla.
Top with spinach and tomato to within 1 inch of edge.
Sprinkle with carrot.
Top with chesse slices.
Sprinkle with bell pepper.
Roll up tortillas tightly.
Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.