• 6servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 1/3-less-fat cream cheese (Neufchâtel), softened

  2. 1 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)

  3. 1/4 cup shredded carrots

  4. 2 tablespoons shredded Cheddar cheese

  5. 4 petite whole kosher dill pickles

Instructions Jump to Ingredients ↑

  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.


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