Olive-Pepper Spirals
From: Diabetic LivingThe olive-and-caper spread used in these sensational spirals is a takeoff on the classic French condiment, tapenade.
Servings: 21 appetizers
Prep: 20 mins
Total: 1 hr 20 mins
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Ingredients
1 cup pitted ripe or Greek olives, drained
1 tablespoon olive oil or cooking oil
2 teaspoons capers, drained
2 teaspoons lemon juice or lime juice
3 9- to 10-inch flour tortillas (any flavor)
1/2 of an 8-ounce tub cream cheese with chive and onion
Lettuce leaves
1 cup purchased roasted red sweet peppers, well drained and cut into thin strips
Fresh flat-leaf parsley sprigs (optional)
Directions
1. In a food processor, combine olives, oil, capers, and lemon juice. Cover and process with several on/off turns until olives are very finely chopped.
2. Arrange tortillas on a flat surface. Spread one-third of the cream cheese over each tortilla; spread one-third of the olive mixture over each. Place several lettuce leaves on top of olive mixture. Arrange one-third of the pepper strips over lettuce on each tortilla. Roll up tortillas; wrap in plastic wrap. Chill in the refrigerator for at least for 1 to 4 hours.
3. To serve, slice each tortilla roll into seven slices. Arrange spirals on a serving platter. If desired, garnish with parsley. Makes 21 appetizers.
Nutrition Facts
Calories 68, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 137 mg, Carbohydrate 7 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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