<p>You can pull this easy lunch together with just a handful of simple ingredients and a few spare minutes! A creamy sun-dried tomato and basil spread is rolled in a flour tortilla and cut into bite sized slices for a flavorful and fast meal.</p>
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Ingredients
- 1/2 cups Sun-Dried Tomatoes in Olive Oil
- 1/3 cups chop Basil, Fresh
- 2 teaspoons mince Garlic, Cloves
- 1/4 cups dice Onion
- 16 ounces soften Cream Cheese
- 8 individual Flour Tortillas (8-inch/Med)
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 5 pinwheels
- 445 Calories
- 29g Total Fat
- 14g Sat Fat
- 1g Trans Fat
- 57mg Cholesterol
- 632mg Sodium
- 37g Total Carb
- 1g Fiber
- 7g Total Sugars (Includes 0g Added Sugars)
- 9g Protein
- 17 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a food processor, pulse the sun dried tomatoes, basil, garlic and onion.
- Place in a bowl and add cream cheese, stirring until combined.
- Spread a thin layer of the mixture evenly over tortillas.
- Tightly roll up tortillas and cut into 3/4 inch rounds.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a food processor, pulse the sun dried tomatoes, basil, garlic and onion.
- Place mixture in a bowl and add cream cheese, stirring until combined.
- Spread a thin layer of the mixture evenly over tortillas.
- Tightly roll up tortillas and cut into 3/4 inch rounds.
- Flash freeze.
- Divide among indicated number of gallon freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Serve cold.