Ingredients:

  • 4-6 large flour tortillas (10-inch)
  • 8 ounces cream cheese, softened
  • 1 cup shredded carrots
  • 1 cup julienned bell peppers, mixed colors
  • 1 cup julienned cucumber, seeds removed
  • 1 cup baby spinach
  • 1/4 cup black olives, pitted
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • Pinch of salt and black pepper (optional)

Instructions:

  1. In a mixing bowl, combine the softened cream cheese with optional garlic powder, onion powder, salt, and pepper (if using). Mix well until smooth.
  2. Lay each tortilla flat on a clean surface. Spread a thin, even layer of the seasoned cream cheese over the entire surface of each tortilla.
  3. Arrange shredded carrots, julienned bell peppers, julienned cucumber, and baby spinach evenly over the cream cheese layer on each tortilla.
  4. Starting from one end, tightly roll up each tortilla into a cylinder.
  5. Use a sharp knife to carefully cut the wraps into 1-inch thick slices.
  6. Press two black olive slices into the top of each wrap slice to resemble eyes.
  7. Arrange the Mummy Veggie Wraps on a platter and serve immediately.