Directions:
- Place the squash, peppers, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.
- Place the vegetables, cream cheese, salt and pepper in a food processor; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 2-3 hours or until thickened.
- Spread 1/2 cup cream cheese mixture over each tortilla; layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices. Yield: 64 appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.65 Kcal (647 kJ) | ||
| Calories from fat | 70.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 12% | |
|---|---|---|---|
| Cholesterol | 7.14mg | 2% | |
| Sodium | 319.66mg | 13% | |
| Potassium | 102.8mg | 2% | |
| Total Carbs | 18.71g | 6% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.6mg | 4% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 348.59 Kcal (1459 kJ) | ||
| Calories from fat | 158.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.66g | 12% | |
|---|---|---|---|
| Cholesterol | 16.1mg | 2% | |
| Sodium | 720.53mg | 13% | |
| Potassium | 231.72mg | 2% | |
| Total Carbs | 42.18g | 6% | |
| Sugars | 0.78g | 1% | |
| Dietary Fiber | 3.6g | 6% | |
| Protein | 8.62g | 8% | |
| Vitamin C | 15.8mg | 12% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.4mg | 4% | |
| Calcium | 105.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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