Ingredients
1 package (8 ounces) reduced-fat cream cheese1 teaspoon fat-free milk1/3 cup each finely chopped sweet red, green and yellow pepper1 can (4-1/4 ounces) chopped ripe olives, drained2 tablespoons ranch salad dressing mix6 flour tortillas (6 inches)
Preparation
In a bowl, beat cream cheese and milk until smooth; stir in the peppers, olives and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap.
Refrigerate for 2 hours or until firm. Just before serving, cut into 1-in. pieces.
