Marcy DeKruyf Recipe Collection
Mexican Sushi Bite

16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips

1. In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.

2. Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours.

3. Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.
Serves 10 to 12.

To view the original recipe with photo, go to:
http://jas.familyfun.go.com/recipefinder/display?id=50363

Here are some comments from the website;

I used Tyson Crispy Fried chicken strips and sliced then into thin "julienne" slices - and put them in the middle. They were more hardy that way...
James N

I used red curly edge lettuce instead of spinach, and cucumber slices and roasted red peppers instead of the red and yellow bell peppers. It was quick & easy & delicious! My 12yr. old loved helping me. We made them the night before a BBQ w/ friends and sliced them just before the party. They were a big hit!
Dana S

Recipe Contributed by Family Fun Magazine