Pickle-in-the-Middle Roll-Ups

Andi, former Betty Crocker Kitchens editor shares a pickle snack recipe.

  • Prep Time 5 min
  • Total Time 35 min
  • Servings 6

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
  • 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.