Ingredients:
1/4 cup cream cheese
1 ripe avocado, smashed into a lumpy paste
1 cup grated carrots
1 cup spinach leaves
4 8-inch whole-wheat tortillas
Method:
1. Spread 1 tablespoon of cream cheese on each tortilla. Divide the avocado among the 4 tortillas and spread on top of the cream cheese. Add 1/4 cup grated carrots on each and end with 1/4 cup spinach leaves. Roll the tortilla up like a jelly-roll and cut in half crosswise.
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