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Pickle-in-the-Middle Roll-Ups

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

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  • 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

SAVE ON THIS RECIPE!

LOCATION

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

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.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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