Fresh Vegetable Tortilla Roll Ups (Print Version)
# Ingredients:
→ Wrap
01 -
2 large flour tortillas, burrito size (about 25 cm across)
→ Dairy
02 -
60 g cheddar cheese, shredded
03 -
115 g cream cheese, let soften
→ Condiments and Spices
04 -
80 ml mayo
05 -
0.25 teaspoon dried dill
06 -
0.25 teaspoon salt
07 -
0.5 teaspoon garlic powder
08 -
0.125 teaspoon ground black pepper
→ Vegetables
09 -
2 tablespoons (15 g) green onions, sliced thin
10 -
1 cup (120 g) carrots, red bell pepper, and broccoli, all chopped really small
# Instructions:
01 -
Heat your tortillas in the microwave about 15 seconds, just until bendy. Smear your cream cheese mixture over them. Drop on the cheddar, chopped veggies, and green onions next.
02 -
Grab a medium bowl and toss in the cream cheese that’s had time to soften, plus mayo, garlic powder, dill, salt, and pepper. Stir it up until it’s nice and creamy.
03 -
Dice up the carrots, red pepper, and broccoli really fine. Slice up the green onions. Let your cream cheese get to room temp so it's not hard to blend.
04 -
After rolling each tortilla up tight, hold them with some toothpicks. Either freeze for 20 minutes or stash in the fridge, covered, overnight to let them set.
05 -
Pop out any toothpicks, chop into pinwheels, and dig in right away.
# Notes:
01 -
A serrated knife gives you the neatest cuts, especially if you clean it off between slices.
02 -
You can keep these pinwheels in a sealed container in the fridge for about a day.