Pickle-in-the-Middle Roll-Ups

From after-school snack to crowd-pleasing appetizer, these fun roll-ups are easy to make and sure to please. MORE + LESS -

tablespoons 1/3-less-fat cream cheese (Neufchâtel), softened

Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)

1/4

cup shredded carrots

tablespoons shredded Cheddar cheese

petite whole kosher dill pickles

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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.

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.