Veggie Tortilla Roll Ups
These veggie cream cheese and ranch pinwheels are the perfect appetizer to have at any party. They're creamy, packed with ranch flavor and are a fun way to get in some veggies.
Ingredients
- 8 Flour tortillas burrito size
- 12 oz Cream cheese room temperature
- 3/4 cup Sour cream
- 1 packet Hidden Valley Ranch Seasoning Mix
- 1/2 cup Carrots finely chopped
- 1/2 cup Broccoli finely chopped
- 1/2 cup Bell peppers or sweet peppers finely chopped
- 1/2 cup Sharp cheddar cheese, shredded finely chopped
Instructions
- Set out cream cheese and allow it to soften to room temperature
- Wash and dry all produce then finely chop the carrots, broccoli, peppers and cheese
- Add the chopped carrots, broccoli, peppers and cheddar cheese to a bowl along with the cream cheese, sour cream and the packet of ranch seasoning. Stir together until combined
- On a flat surface, lay out a tortilla and spread about 1/3 cup of the vegetable cream cheese mixture onto the tortilla. You want to make as thin of a layer as possible, be sure to cover the entire tortilla including the edges.
- Tightly roll up the the tortilla using gentle pressure to get it as tight as possible. Place seam side down on a baking tray. Repeat for the rest of the tortillas or until you run out of filling
- Tightly wrap each rolled tortilla in seran wrap and place seam side down on a tray. Pop them in the fridge to chill for at least one hour.
- Once chilled, remove the filled tortillas from the seran wrap and cut into 1/2" thick slices. Discard the ends of the tortillas (or just eat them like I do hehe)
- Arrange on a platter and serve immediately. If not serving right away, keep refrigerated. Store in an airtight container up to 4 days.