Ingredients:

  • 225g cream cheese, softened
  • 60g sour cream or Greek yogurt
  • 50g sun-dried tomatoes in oil, drained and finely minced
  • 30g fresh baby spinach, finely chopped
  • 5g garlic powder
  • 2g dried oregano
  • 1g cracked black pepper
  • 1g salt
  • 4 large flour tortillas (10-inch)

Instructions:

  1. In a medium bowl, combine softened cream cheese and sour cream. Fold in minced sun-dried tomatoes, chopped spinach, garlic powder, oregano, and pepper until uniform.
  2. Place a tortilla on a flat surface. Spread a thin, even layer of the mixture over the surface, leaving a 1/2-inch border at the top edge.
  3. Roll the tortilla tightly from the bottom to form a log. Wrap tightly in plastic wrap, twisting the ends to maintain pressure.
  4. Refrigerate the logs for at least 2 hours to allow the filling to set and flavors to meld.
  5. Remove from refrigerator, discard plastic, and slice into 1-inch thick rounds using a sharp serrated knife.