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Ingredients
US|METRIC
24 SERVINGS
- 4 oz. pork loin roast (sliced very thin)
- 2 cups broccoli florets (rinsed)
- 1 red bell pepper (seeded and cut in half)
- 4 green onions (green ends trimmed)
- 8 oz. cream cheese
- 1 Tbsp. horseradish
- 1 Tbsp. lemon juice
- 4 flour tortillas (10-inch, red or green or two of each)
- 3 oz. blue cheese (crumbled)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup salted roasted almonds (chopped)
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Directions
- Cut broccoli, bell pepper and onions into coarse chunks. Pulse vegetables in food processor until coarsely chopped, remove and reserve. Cut cream cheese into chunks and whirl in food processor with horseradish, lemon juice and blue cheese. Return vegetables to processor and pulse just until ingredients are mixed, not pureed.
- Spread one side of each tortilla with 1/2 cup cheese mixture to the edge. Layer tortillas with equal portions of pork, sprinkle evenly with parsley and almonds. Roll tortilla snugly; set seam side down. (If making up to one day ahead, wrap airtight in plastic wrap and refrigerate). Cut each roll crosswise into six equal pieces and arrange on a platter.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol15mg5% |
Sodium135mg6% |
Potassium100mg3% |
Protein3g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber<1g3% |
Sugars<1g |
Vitamin A10% |
Vitamin C25% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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