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Submitted by: Erin Brock from Charleston, WV
Originally shared on the web 10/05/2017

8-oz. pkg. low-fat cream cheese, softened
2 T. light ranch salad dressing
3 12-inch wheat or spinach tortillas
3/4 c. Kalamata olives, chopped
1 c. carrots, peeled and shredded

Mix together cream cheese and ranch dressing. Spread cream cheese mixture evenly over one side of each tortilla. Stir together olives and carrots. Spoon over cream cheese mixture. Roll up each tortilla jelly-roll style; wrap each in plastic wrap. Chill for at least 2 hours; cut into one-inch slices. Makes 32, serves 16.

Nutrition Per Serving: 106 calories, 5g fat, 2g sat fat, 8mg cholesterol, 241mg sodium, 12g carbohydrate, 2g fiber, 2g sugars, 3g protein. Exchanges: 1 starch; ½ very lean meat; ½ fat