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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut broccoli, bell pepper and onions into coarse chunks. Pulse vegetables in food processor until coarsely chopped, remove and reserve. Cut cream cheese into chunks and whirl in food processor with horseradish, lemon juice and blue cheese. Return vegetables to processor and pulse just until ingredients are mixed, not pureed. | 2. Spread one side of each tortilla with 1/2 cup cheese mixture to the edge. Layer tortillas with equal portions of pork, sprinkle evenly with parsley and almonds. Roll tortilla snugly; set seam side down. (If making up to one day ahead, wrap airtight in plastic wrap and refrigerate). Cut each roll crosswise into six equal pieces and arrange on a platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	4	ounces	sliced	128.0667	0.0	25.9307	1.9380000000000002
broccoli floret	2	cups	rinsed	-	-	-	-
red bell pepper	1		seeded cut	-	-	-	-
green onion	4		trimmed	76.68	16.3016	2.7548	1.3348
cream cheese	1	package		-	-	-	-
horseradish	1	tablespoon	prepared	7.2	1.6935	0.177	0.1035
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
flour tortilla	40	inches		-	-	-	-
blue cheese	3	ounces	crumbled	411.6346	4.0568	1.1652	43.4598
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
almond	1/2	cup	chopped salted roasted	963.56	0.0	0.0	109.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.