Cucumber Cream Cheese Wraps Food

VEGETABLE CREAM CHEESE ROLL UPS (EXTRA PROTEIN!)

Steps:

• In a medium sized mixing bowl, mix together cream cheese, chives, dill, parsley, black pepper, onion powder, and garlic powder until well combined.
• Spread one fourth of this mixture onto one of the Flatout ProteinUp CarbDown Wraps, in an even layer, all the way to the edges. Repeat on remaining 3 wraps. Place 1 cucumber strip on one end of each roll (the shorter of the two sides), and then sprinkle one fourth of the other vegetables evenly over cream cheese. Repeat for each roll.
• Tightly roll up Flatouts with the filling on the inside. Wrap each roll individually in plastic wrap. Repeat until all 4 Flatouts are filled, rolled, and wrapped in plastic.
• Place roll ups in fridge and chill for at least 1 hour before removing plastic wrap and slicing into pinwheels about 1/2-inch thick. Best served same day.

CHICKEN WRAP WITH CUCUMBER CREAM CHEESE

Steps:

• 1. stir cucumbers into softened cream cheese. spread evenly between the 3 tortilla shells. layer with sliced chicken and roll up.

CUCUMBER CREAM CHEESE WRAPS RECIPE

Steps:

• Chop dill and green onion finely. Mix with the softened cream cheese, salt, and pepper to taste. Set aside.
• Peel the cucumbers. Cut into very thin slices (Note). Pat the pieces a bit dry with kitchen paper (especially if using an English cucumber).
• Spread cream cheese on the tortillas. Cover with cucumbers, overlapping them a little to make them fit.
• Roll up tightly. Wrap in plastic wrap and refrigerate for about 30 minutes to allow the cheese to set slightly.
• Remove the plastic wrap. Use as many toothpicks or wooden picks as needed to secure the roll-ups; it depends on the desired thickness of the pieces. I cut 7 pieces out of each tortilla, so I had 21 in the end. Use a serrated knife to slice the roll between the picks.
• Arrange on a platter and garnish with a few fresh dill sprigs (optional).