California Veggie Wrap

Ingredients
1 tbsp. spreadable cream cheese (try low fat or whipped cream cheese as well)
1 large flour tortilla, regular or flavored (wheat tortilla also works well)
2 tbsp. shredded carrot
2 tbsp. thinly sliced red or yellow pepper
2 tbsp. chopped red onion
1/4 cup shredded Cheddar or Monterey Jack cheese
1/4 avocado, peeled and sliced
1/4 cup baby spinach leaves
salt and pepper to taste

Cooking Instructions
Spread cream cheese over the tortilla to within 1/2 inch (1 cm) of the edges.
Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste. Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and eat immediately, or wrap both halves in plastic wrap to pack into a lunch bag.

For a warm wrap, you can roast the peppers in a pan and then put them into the wrap. Put the wrap on a pan on the stove top. There is no need to use any oil or butter to warm the wrap. Although a tad of olive oil on the outside of the wrp before putting on the pan will add a slight crisp.