Vegetable Cream Cheese Tortilla Roll Ups
Flour tortillas spread with a seasoned cream cheese and mayo mixture, scattered with finely chopped vegetables and cheddar, then rolled and sliced into pinwheels. They chill well, so they work for lunches and snacks made a day ahead.
Ingredients
- 1 cup mixed vegetables (broccoli, carrots, red bell pepper), chopped
- 4 ounce cream cheese, softened
- ⅓ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 piece flour tortilla, large, burrito-sized
- ½ cup cheddar cheese, grated
- 2 tablespoon green onion, chopped
Method
- Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.
- Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.
- For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.
- Start at the edge of the tortilla and roll it, tightly, until you reach the opposite side.
- The cream cheese will help it stick. Fasten with a toothpick or two and chill in the freezer for 20 minutes to set.. Feel free to chill overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy. meal/snack prep.
- All that's left is to slice into pinwheels and serve!