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Serves: 2
Total Calories: 1,785.139
Prep time: 5 minutes
Cook time: n/a
Total time: 5 minutes

1 10 inch lavash flat bread or flour tortilla
1/4 cup
2 baby carrots cut into fours lengthwise
1/4 cucumber peeled, seeded, and cut lengthwise
1/2 tomato cut into wedges
10 red tipped lettuce leaves or purple kale (opt)

1. Lay lavash or tortilla out on a flat surface.
2. Spread spinach dip across entire lavash or tortilla.
3. Line up the vegetables each in a row, side by side.
4. Get ready to roll! Starting from the edge of a long row, roll it up. Cut in half. If eating later, wrap in plastic wrap. To eat as a sandwich, peel back a few inches of plastic wrap, eat, peel some more, eat… you get the idea! To eat as an appetizer, let them “set” in the refrigerator for 2 or 3 hours. Then remove the plastic wrap. Cut the rolls into 1" slices, using a sawing motion.
5. Serve cut side up on a platter garnished with red-tipped lettuce or purple kale.
P.S. Make more!

Nutritional Facts:

Serves: 2
Total Calories: 1,785.139
Calories from Fat: 988

More Recipes from the Lickety Split Meals Cookbook:
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Great Northern Tuna Salad Stuffer
Almond Chicken Salad
Black Bean and Corn Salad
Turkey and Hot Mustard Roll Ups
Mediterranean Roll Ups
Vegetable and Spinach Dip Roll Ups
Eggless Salad Stuffer