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
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.