Curried Cream Cheese And Vegetable Spirals - cooking recipe

Ingredients

1 teaspoon extra virgin olive oil
1 medium carrot, coarsely grated
1 small sweet red pepper, seeded and finely chopped
1 small onion, very finely chopped
1 large garlic clove, minced
1 teaspoon curry powder (to taste)
1/3 cup chopped fresh coriander or 1/3 cup parsley
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon salt
8 ounces cream cheese, softened
4 large whole wheat tortillas

Preparation

In a large frying pan, heat oil.
Add carrot, red pepper, onion, garlic and curry powder and cook until softened, about 3 to 5 minutes.
Remove from heat.
Stir in coriander, lemon juice and salt; let cool slightly.
In a mixing bowl, stir cream cheese until creamy, using a wooden spoon.
Stir in vegetable mixture and mix well.
Lay tortillas out on a work surface.
Spread each tortilla with the cream cheese mixture.
Roll up tightly, pressing firmly to seal.
Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
To serve, trim ends of rolls, then cut each roll on a diagonal into 8 to 10 slices.
Serve chilled.