Ingredients

• 1 (3 oz.) package cream cheese, softened
• 1/2 cup Crosse & Blackwell® Cranberry Chutney
• 8 flour or whole wheat tortillas
• 1/2 cup Jif® Creamy Peanut Butter

Instructions

1. COMBINE cream cheese and chutney in a small bowl until well blended.
2. SPREAD four tortillas with chutney-cream cheese mixture to within 1/2-inch of the edges of tortillas. Top each tortilla with a second tortilla. Spread top tortilla with peanut butter, to within 1/2-inch of edges. Carefully roll up the layered tortillas. Wrap each securely in plastic wrap. Refrigerate for several hours or overnight.
3. REMOVE from refrigerator to serve. Unwrap. Slice each tortilla into 4 to 8 slices. Serve with additional chutney for dipping, if desired.