from: Homemaker Schools (Spring 1999)
In a bowl, combine cream cheese, onions and dressing mix; mix well. Spread mixture on tortillas. Drain chilies and olives; blot dry with paper towels. Sprinkle red pepper, chilies, olives and celery over cream cheese. Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate at least two hours. To serve, cut rolls into 1" pieces, discarding ends. Arrange on place; serve with salsa if desired.
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 149 (56%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 41.6mg||13 %|
|Sodium 611.5mg||21 %|
|Potassium 169.4mg||4 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 22.2g|
|Protein 5.8g||8 %|
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Calories per serving: 267
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