Microwave the tomatoes and water in a small, microwave-safe dish for about 30 seconds until the water comes to a boil. Set the dish aside for 10 minutes until the water has been absorbed into the now softened tomatoes.
Mix the cream cheese and garlic in a large bowl, stirring well. Finely chop the tomatoes and add them to the cheese mixture. Stir in the spinach and olives, mixing well.
Spread 1/3 of the cheese mixture on each tortilla. Make sure to spread to the top and bottom edges of the tortilla but leave 1 inch of space on each side.
Roll each tortilla tightly, starting at the bottom. Cut a 1 1/4-inch piece off each end. Slice the remaining tortilla into ten 3/4-inch pieces, to make 30 rolls total.
Serve immediately or wrap in plastic wrap for later.
If not serving immediately, make sure to wrap in plastic wrap and refrigerate for up to 8 hours. Nutritional Information: Per Serving— Calories: 30.4 Carbohydrates: 4.3g Protein: 1.2g Cholesterol: 0.2mg Sodium: 102.9mg Fiber: 0.5g Saturated
This recipe has been added to the following public cookbooks:
Fast and Healthy: College Cookbook,
Diabetes Cookbook,
Diabetes-Friendly Recipes June 5
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