Fresh Vegetable Tortilla Roll Ups (Print Version)
# Ingredients:
→ Vegetables
01 -
2 tablespoons (15 g) green onions, thinly sliced
02 -
1 cup (120 g) finely chopped red bell pepper, carrots, and broccoli
→ Dairy
03 -
60 g cheddar cheese, shredded
04 -
115 g cream cheese, let it soften first
→ Condiments and Spices
05 -
0.25 teaspoon salt
06 -
0.25 teaspoon dried dill
07 -
0.5 teaspoon garlic powder
08 -
0.125 teaspoon ground black pepper
09 -
80 ml mayonnaise
→ Wrap
10 -
2 big flour tortillas (burrito size, about 25 cm across)
# Instructions:
01 -
Let the cream cheese hang out on the counter until soft. Chop up the bell pepper, broccoli, and carrots really small. Slice those green onions nice and thin.
02 -
Throw the softened cream cheese, mayo, garlic powder, black pepper, dill, and salt into a bowl. Stir it up until it looks smooth and everything’s blended together.
03 -
Heat your tortillas in the microwave for about 15–20 seconds. Spread the creamy mix over them. Sprinkle the cheddar, veggies, and sliced green onions on top.
04 -
Tightly roll those loaded tortillas from one end to the other. Stick toothpicks in to keep them from unraveling. Cover them up and pop them in the fridge overnight or put them in the freezer for 20 minutes so they firm up.
05 -
Take out the toothpicks, slice into little pinwheels, and eat right away.
# Notes:
01 -
If you want nice, clean slices, grab a serrated knife and give it a wipe after every cut.
02 -
Stash your pinwheels in a sealed container in the fridge—they’ll be good for up to a day.