Heirloom Tomato, Spinach and Cream Cheese Wraps
Yield: 2 wraps

School's in! These light and fun wraps have vitamins-a-plenty to ward of the flu that comes with the start of the school year. They're great for lunch boxes and after school snacks and are a good way to make use of your fresh ripe tomatoes.

2 large sprouted whole grain tortillas
1/3 cup cream cheese
1 large farmers' market heirloom tomato
1 cup baby spinach
2 roasted red peppers, sliced
8 fresh basil leaves
salt and pepper

Turn the burner (gas or electric) to medium heat. Place a tortilla onto the burner, flipping after 10 seconds or so, until the bottom is slightly browned and the tortilla starts to soften. Flip and repeat on the other side. Repeat with the other tortilla. Let cool slightly.

Spread each tortilla with an even amount of the cream cheese. Make a row of the sliced red peppers about 1 inch from the bottoem of the tortillas. Above it, make a row of spinach, and above that, make a row of the tomatoes and basil leaves. Sprinkle with salt and pepper to taste. Roll, slice and eat!

©2007 Copyright Alison Anton - All rights reserved.