Spinach filled tortilla rolls
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 14 1/2 oz cans unsalted whod | |
| 1 | cup | Minced fresh basil |
| 1 | 10 oz. pkg frozen chopped sd | |
| 1 | 15 oz. carton lite ricotta e | |
| 2 | Eggs, lightly beaten | |
| ¼ | teaspoon | Salt |
| 6 | 8\" flour tortillas | |
| Veg. cooking spray | ||
| ¼ | cup | Freshly grated lite Parmesae |
Directions
Put tomatoe in food processor and pulse 6 to 8 times or until it is coarsely pureed.
Transfer tomatoe to a medium saucepan, add basil. Bring to a boil, reduce heat and simmer 25 minutes, stirring frequently.
Combine spinach, ricotta cheese, eggs, and salt, stir well. Spoon spinach mixture evenly down center of tortillas. Roll up tortillas, place seam side down in a 13 x 9 x 2" baking dish coated with cooking spray. Spoon tomato mixture over tortillas, and sprinkle with Parmesan Cheese. Bake at 375 for 30 min or until thoroughly heated.
234 calories, 7.5g fat, 87mg cholestrol Jenny Craig
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