Very Veggie Rollups
Today is Grandma Ethel's 86th bday and I am on appetizer duty. Borrowing another recipe from my wonderful recipe group, I made veggie & cream cheese rollups.
1-8 oz block of reduced-fat cream cheese or Neufchatel cheese
1-2 green onions
1/4 cup miracle whip or mayo
1/2 packet of powdered Ranch dressing
8-10 whole wheat tortillas
2-3 cups of finely diced mixed vegetables
*You'll have to excuse the pictures today. The lighting was NOT cooperating in the kitchen this morning.
To begin, finely dice your vegetables. Any kind will do. I used carrots, yellow and green bell pepper, red onion, broccoli, zucchini and radishes.
Next, soften the cream cheese in a small bowl and add 1/2 a packet of powdered ranch dressing:
Stir in a few squirts of mayo and some chopped green onions:
Spread a thin layer of the cream cheese mixture onto a tortilla and top with vegetables:
Repeat until you run out of cream cheese, or veggies, or both. I made it through 8 tortillas before I ran out of vegetables. I had a little cream cheese left over, but not enough to warrant more vegetable chopping.
Finally, tightly roll each tortilla and wrap individually in saran wrap. Chill in the refrigerator for at least 3 hours (can also be stored overnight).
Remove the saran wrap and cut each rollup on the diagonal into 1-inch, bite-sized pieces. Save the ends to eat later.
Arrange on a platter, preferably in a more artsy way than I did- or at least all facing the same direction, and serve!