Ingredients
Pesto Cream, prepared with:
1/4 cup prepared pesto;
1/4 cup plain nonfat yogurt.
1 8 oz container prepared hummus;
1 cup thinly sliced greenhouse cucumber;
1 cup thin red bell pepper slices, seeded;
1/2 cup chopped pited Kalamata olives;
4 burrito-sized low carb tortillas.
Preparation
In small bowl, mix pesto and plain yogurt till blended.
Spread tortillas evenly with hummus, leaving 1/2 inch from sides bare. Distribute cucumber slices, red bell pepper slices, and Kalamata olives on hummus. Drizzle with pesto cream.
Carefully roll until completely wrapped. Serve immediately or chill.
