Pickle-in-the-Middle Roll-Ups

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

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

94414caa-e3a8-41c4-a009-21dc16214b56

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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.