Instructions: Cut broccoli, bell pepper, and onions into chunks. Whirl in a food processor until coarsely chopped. Cut cream cheese in chunks and add to processor along with horseradish and lemon juice. Whirl, until ingredients are mixed but not pureed; scrape container often.

Spread 1 side of each flour tortilla equally, to the edge, with the cheese mixture. Sprinkle each tortilla equally with feta, cilantro, and almonds. Roll tortilla snugly around filling; set seam down. If making up to 1 day ahead, wrap airtight and chill.

Cut each roll crosswise into 6 equal pieces and set, cut-edge down, on a platter.

This recipe yields 24 pieces; 12 servings.

Comments: For holiday color, choose flour tortillas made with spinach or chili; they must be fresh to roll without cracking.

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