In small bowl, combine cream cheese and mustard. Add green onion; mix well. Spread about 1/4 cup cream cheese mixture onto each tortilla to within 1/2 inch of edge. Cover each with 2-3 spinach leaves, pressing lightly into cream cheese mixture; top with 1-2 bell peppers and 2 ham slices; wrap each securely in parchment paper or plastic wrap. Refrigerate, seam-side down, at least 1 hour. Remove wrapping; discard. Cut each roll crosswise into 1 inch slices. Serve on lettuce-lined platter, if desired.
By Robin from Washington, IA
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