Friday, December 30, 2011


Tortilla rolls packed with wholesome fresh veggies are
one of my favorite snacks.

Prepare the veggies of your choice and add sour cream and
seasonings to a block of cream cheese.

Beat the cream cheese and seasonings until smooth;
stir in the colorful veggies.

Spread on a whole wheat tortilla; roll up and refrigerate
for several hours.

Slice, serve and enjoy with dill pickles.


6 or 7 whole wheat tortillas (8-inch)
1 pkg. (8 oz) cream cheese, softened
4 tsp. dry Ranch-style salad dressing mix
¼ cup sour cream

Combine cream cheese, salad dressing mix and sour cream until
well blended.

½ cup finely chopped broccoli florets
½ cup finely chopped cauliflower
½ cup shredded carrots
¼ cup finely chopped green onions
½ cup finely chopped sweet red and yellow pepper

Add vegetables to cream cheese mixture; stir to mix well.  Divide
filling and spread evenly on 6 or 7 tortillas.
Roll up tightly and wrap in plastic wrap.
Refrigerate for at least 2 hours but no longer than 24 hours.
Just before serving, cut into 1 ¼-inch slices using a serrated knife. 
If desired serve with guacamole or salsa.
Yield: about 36 appetizers

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