Fresh Spinach, Broccoli Slaw, Hummus Wraps

FRESH SPINACH, BROCCOLI SLAW AND HUMMUS WRAPS
1 (5-oz.) container fresh baby spinach, rough chop
½ (12-oz.) bag fresh broccoli slaw, rough chop
2 (10-oz.) containers Spinach/Artichoke Hummus
1 (8-oz.) container soft jalapeno cream cheese
1 (8-oz.) container of feta cheese or Italian blend grated cheese
1 (5.3-oz.) container Chobani’s Greek plain yogurt
Tabasco to taste
Whole wheat, Spinach or Sun-Dried Tomato Tortilla wraps (or your favorite or mix)

1. In a large bowl, combine all the ingredients. Mix well.
2. Spread some of the mixture onto the tortilla wraps. Spread evenly to the edge.
3. Tightly roll the tortilla to form the wrap.
4. Place on baking sheet and cover with saran wrap.
5. Place in refrigerator for at least 1 hour to set up.
6. Remove from refrigerator and slice. You can depend on the size of the slices you want to serve.
7. Place on a serving platter.
8. You can add salsa or your favorite dressing or dip on the side to dip the rolls into.
*****You can serve the whole wrap as a meal. You can also wrap in foil and place in a 325 oven to warm them up.
*****I made a dipping sauce blending two items: Bolthouse Farms Classic Ranch Yogurt Dressing and Cindy’s Kitchen Real Bleu Cheese Dressing/Dipping.
You can add chopped cooked chicken, seafood, beef or change up veggies and cheese.