Large spinach tortillas, 1 package
Regular cream cheese, 2 x 250 ml
Blueberries, 1 cup
Let cream cheese soften overnight, or heat in the microwave for 40 seconds.
Chop up the banana and blend with 1 package of cream cheese until smooth. Remove and keep in the fridge until ready to use.
Next, blend the blueberries with the other package of cream cheese until smooth. Set aside in the fridge.
Placed flat, spread the mixtures evenly onto their designated tortillas. The layer should be thick enough so that you cannot see the tortilla through the cream cheese. Leave about a half inch diameter around each tortilla.
Once evenly spread, sprinkle the cucumber over the blueberry cream cheese and the cranberries over the banana cream cheese.
Tightly roll each tortilla. Place the most pressure on the sides of the tortilla as you roll to ensure a tighter roll. Spread leftover cream cheese on the end of the roll to glue in place. Chill in the fridge for 10 – 15 minutes.
Once chilled, carefully cut ½ inch slices from each roll.