Easy Cheesy BLT Spirals

I didn’t quite intend these to look so “St. Patrick’s Day”-ish, but I love the way they turned out. The parsley looks so “shamrock”-ish on top, doesn’t it?

You see, it just so happened I had some of those giganto-saurus spinach tortillas left from the wraps I made the other day and a quandary over what to make for my yoga friend’s baby shower this week. I knew I would be busy this week … I ALWAYS am! I didn’t realize quite how busy it would really turn out, though, with my daughter’s choir concert on Tuesday. I decided to work ahead and have my contribution to the party all ready to go.

Tonight is Tuesday and I was excited for the concert.  I always love watching my daughter sing … I went early and happily sat and read my book until the concert started and thoroughly enjoyed (most of) the concert (especially the part where I got to see MY girl sing!), but a little part of me was also glad the concert was short so I have a little time to get home, relax and get this fun little green shamrock-ish recipe posted.

The inspiration for these green babies came from my Herbed Bacon Sundried Tomato Cheese Spread. I’ve been missing that yummy cheese spread … had it on my mind a lot lately and I decided it would be perfect in a little spiral tortilla appetizer.

Easy Cheesy Bacon, Lettuce & Tomato Spirals

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: About 18 appetizers 1x

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Ingredients

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• 8 oz. Greek cream cheese (or Neufchatel), softened
• 3 oz. chevre (goat cheese), softened
• 1/4 cup nonfat Greek yogurt
• 2 –4 lean pieces of bacon, fried till crisp & crumbled
• 1/4 cup sundried tomatoes
• 2 – 3 Tablespoons fresh herbs (I used basil, rosemary, & chives)
• Baby spinach leaves
• 2 extra-large tortillas (or more if they are smaller)

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Instructions

1. In a food processor or handi chopper, blend together the cream cheese, chevre, Greek yogurt, bacon, sundried tomatoes & herbs until well mixed.
2. Spread the cheese mixture over the tortillas, sprinkle with baby spinach leaves and roll them up into a log.
3. Put the logs in a bag and refrigerate at least 30 minutes.
4. Cut the logs horizontally into 3/4 inch slices. Garnish with fresh parsley if desired, and serve.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Wednesday Roundup, What to Do Weekends and Foodie Friends Friday.