Sundried Tomato Wraps

• 3 oz pkg. sun-dried tomatoes
• 1/2-cup apple juice or cider
• 1/3 cup roasted cashew pieces
• 8 oz soft cream cheese
• 1/2 cup sliced pitted ripe olives
• 1 clove garlic, peeled
• 1/2 tsp basil
• 1/4 tsp red pepper flakes
• 1/2 cup shredded Swiss cheese
• 3/4-cup baby spinach leaves
• 4 8" Tortilla

1. Soak tomatoes in apple juice in a small bowl; set aside for 10 minutes.
2. Put tomatoes with liquid in blender container; cover. Blend 30 sec. or until tomatoes
3. are finely chopped. Add cashews and cream cheese; cover. Blend well, using pulsing action. Add olives, garlic, basil and red pepper flakes; Blend well. Refrigerate about 1 hour.
4. On a wooden board place Tortilla flat, spread tomato mix, cover with 3 or 4 baby spinach leaves. Sprinkle Swiss cheese; roll up the tortilla tightly. Save in a tight lid box and refrigerate for 4 hours or overnight. Discard about 1/2 inch ends. Cut in about 3/4 inch pieces just before serving.

tomatoes, apple juice, cream cheese, olives, clove garlic, basil, ubc, swiss cheese, baby spinach, tortilla

Taken from www.epicurious.com/recipes/member/views/sundried-tomato-wraps-1216353 (may not work)