3 oz Cream Cheese, Softened
1/2 Cup Cranberry Chutney
8 Flour or Whole Wheat Tortillas
1/2 Cup Creamy Peanut Butter
Combine cream cheese and chutney in small bowl until well blended.
Spread tortillas with chutney-cream cheese mixture to within 1/2-inch of edge. Top each tortilla with a second tortilla. Spread top tortilla with peanut butter, to within 1/2-inch of edge. Carefully roll up the layered tortillas. Slice each tortilla into 4 to 8 slices. Serve immediately with additional chutney for dipping, if desired.
These can be made ahead. Wrap each securely in plastic wrap and refrigerate several hours or overnight. Unwrap and slice before serving.