Watercress wraps

Serves 5-6 – Prep time 15 minutes

1 bunch of watercress
3 oz Sour cream
6 oz Chopped walnuts
8 oz Soft cream cheese
Good seasons Italian dressing
12 x 6” Soft tortillas

Mix cream cheese & sour cream, leave out to soften.

Meanwhile coarsely chop watercress leaves and stems; set aside.

Place walnuts on baking sheet and toast under medium grill 8-10 minutes or until lightly toasted.

Combine cream cheese mixture, watercress, walnuts and Italian dressing in a large bowl and mix well.

Spread mixture generously on tortilla and roll up.

Can be eaten whole or cut into 2” sections and served as an appetizer.