• 1 cup California Black Ripe Olives
  • 1/2 red bell pepper, cut into ¾-inch pieces
  • 1 Roma tomato, seeded & cut into ¾-inch pieces
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground pepper
  • 4 ounces low-fat cream cheese, softened
  • 2 tablespoons basil pesto
  • 4 whole wheat tortillas
  • 1 cup spinach leaves


Place the black olives, red bell pepper, tomato, Parmesan cheese, pepper and salt into the bowl of a food processor. Pulse until chopped, but not pureed. In a medium bowl, combine the cream cheese and basil pesto. Smash with the back of a fork until combined. Spread 1 ½ tablespoons of the cream cheese mixture on each tortilla. Divide the olive mixture (draining off some of the extra liquid) and spinach evenly between the tortillas. Roll up each tortilla. Cut the ends off of each roll (discard or snack on the ends) and cut each roll into 6 pieces. Serve.

By: Dara Michalski from Cookin Canuck

Makes 24 pieces

Nutritional Analysis Per Serving Calories 42, Fat 3.4g, Cholesterol 4.3mg, Sodium 92.7mg, Carbohydrate 1.6g, Dietary_fiber 0.3g, Protein 1.7g.