8 oz Cream cheese
1/3 cup  Creamy Chipotle Pepper Dip
4 Tortillas
6 Bell Peppers Assorted Colors

 

Preheat the oven to 500 degrees F. Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled. Cut into ¼" pieces. Spread a layer of cream cheese onto tortillas. Spread Creamy Chipotle Pepper Dip on top of the cream cheese. Hint: Leave one edge of tortilla empty. When you roll the tortilla the cream cheese and Creamy Chipotle Pepper Dip will spread onto the edge. Top each tortilla with the chopped roasted peppers. Roll each tortilla like a jellyroll. Let sit in refrigerator about one hour to firm up the wrap. Slice the rolls into 1 to 1 1/2 inch thick pieces. Place on a serving platter. Serve chilled.