On a hot day, this is a great non-cooking meal accompaniment. It’s different and fun to prepare. Serve it as an appetizer with beverages or perhaps even serve alongside your meal. It’s a great light lunch with iced tea or lemonade.
1 jar of roasted red peppers, drained patted dry, & diced
1/2 cup fresh basil or mint, chopped
4 (8-inch) flour tortillas
4 oz. (1/2 a block) of softened cream cheese
Kosher salt
Ground black pepper
Over medium heat, heat a frying pan & cook the tortillas one at a time for only about 15 seconds – until they are warm; flip and repeat. Place on a plate and cover with a towel while you cook all 4 this way.
Spread each of the tortillas with about 2 Tbsp. of cheese and a fourth of the basil and some of the chopped peppers, sprinkle with the salt & pepper. Roll up the tortilla firmly and wrap it in plastic wrap, twisting the ends. Place in the refrigerator for at least one full hour – two hours is even better.
Cut each diagonally into 5 slices and serve.