the southwest sorghum as directed on the package using the 1-2/3 cup vegetable
broth. Set aside to cool. Mix cream cheese and sour cream together. Add
tomatoes; mix well. Spread cream cheese mixture on tortillas, top with about
1/4 cup of cooled southwest sorghum side, sprinkle with lettuce. Roll up
tightly. Refrigerate for 20 minutes. Slice each roll up into 4 diagonal slices.
on a romaine leaf lined plate.
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