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Pickle-in-the-Middle Roll-Ups

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  • Prep Time 5 min
  • Total Time 35 min
  • Servings 6
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From after-school snack to crowd-pleasing appetizer, these fun roll-ups are easy to make and sure to please.

Recipe by Andi Bidwell
March 6, 2013

Ingredients

2
tablespoons 1/3-less-fat cream cheese (Neufchâtel), softened
1
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1/4
cup shredded carrots
2
tablespoons shredded Cheddar cheese
4
petite whole kosher dill pickles

Directions

  • 1 Spread cream cheese evenly over tortilla. Sprinkle carrots and Cheddar cheese evenly over cream cheese.
  • 2 Place pickles, end to end, about 1 inch from one edge of tortilla. Starting at edge with pickles, roll up tortilla.
  • 3 Wrap tortilla in plastic wrap. Refrigerate 30 minutes. (Roll-ups can be made ahead and stored in refrigerator up to 2 days.)
  • 4 To serve, cut 1/2 inch off each end of tortilla; cut into 6 bite-size pieces.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
48.1
% Daily Value
Total Fat
2.8g
4%
Saturated Fat
1.4g
7%
Cholesterol
6.1mg
2%
Sodium
426.2mg
18%
Total Carbohydrate
5.0g
2%
Dietary Fiber
0.6g
2%
Sugars
0.8g
Protein
1.5g
% Daily Value*:
Vitamin C
2.10%
2%
Calcium
4.90%
5%
Iron
1.80%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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