Ingredients

Start to finish: 10 minutes
Servings: 2

1/2 cup low-fat cream cheese at room temperature
Chopped fresh herbs (such as several chives, a sprig of dill or 3 to 4 basil leaves) or 1 tablespoon vinaigrette salad dressing
2 large whole-grain flour tortillas
1 cup loosely packed baby spinach leaves
1 tomato, thinly sliced, or 2 tablespoons dried cranberries

Directions

In a small bowl, combine the cream cheese and the chopped fresh herbs or salad dressing. Mix well.

Spread half of the cream cheese mixture evenly over each tortilla, making sure to spread it all the way to the edge. Scatter half of the spinach leaves over each tortilla, then top that with half of the tomato slices or dried cranberries.

Starting on one side, carefully roll each tortilla, using the cream cheese along the edge to seal it into a tight wrap. Use a serrated knife to carefully cut each wrap into five or six pieces.