From after-school snack to crowd-pleasing appetizer, these fun roll-ups are easy to make and sure to please.
March 6, 2013
tablespoons 1/3-less-fat cream cheese (Neufchâtel), softened
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
cup shredded carrots
tablespoons shredded Cheddar cheese
petite whole kosher dill pickles
Spread cream cheese evenly over tortilla. Sprinkle carrots and Cheddar cheese evenly over cream cheese.
Place pickles, end to end, about 1 inch from one edge of tortilla. Starting at edge with pickles, roll up tortilla.
Wrap tortilla in plastic wrap. Refrigerate 30 minutes. (Roll-ups can be made ahead and stored in refrigerator up to 2 days.)
To serve, cut 1/2 inch off each end of tortilla; cut into 6 bite-size pieces.
Sprinkle chopped fresh dill weed over cream cheese for more dill flavor.
Add 1/4 cup of your favorite veggies (along with the carrots), such as finely chopped broccoli, zucchini or radishes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.