»4 large whole-wheat tortillas
»4 oz (125 g) plain, brick-style light cream cheese, softened
»1/2 cup (125 mL) prepared hummus
»1/4 cup (50 mL) finely chopped, roasted red pepper
»3 tbsp (45 mL) finely chopped kalamata olives
»2 cups (500 mL) lightly packed baby arugula leaves


1. Arrange tortillas on a clean work surface. Spread equal amounts of cream cheese over each tortilla, spread hummus over the cream cheese.  
2. Top each tortilla with equal portions of roasted red pepper, olives and arugula. Roll tortillas up tightly and chill for 30 minutes or until cheese sets.  
3. Slice tortillas into 1-inch (2.5 cm) thick roll-ups and store between sheets of waxed paper in an airtight container. Refrigerate for 1 day.