Veggie Cream Cheese Roll Ups Food

VEGGIE PIZZA ROLL-UPS

Steps:

• In a medium bowl beat together the cream cheese, sour cream, and ranch dressing mix until smooth.
• In a large bowl combine the broccoli, cauliflower, carrots, and red pepper. Mix to combine.
• Evenly divide your cream cheese mixture (about 1/3 cup each) onto your six tortillas. Spread into an even layer leaving about a 1/2" boarder clear around the edges.
• Sprinkle each tortilla with the vegetable mixture.
• Roll up tightly. Then place the rolls onto a plate. Cover with plastic wrap and refrigerate for at least 45-60 minutes. Once chilled, cut into 1/2" slices with a serrated knife.
• Add the roll-ups to a dish or platter and you're ready to serve them!

VEGGIE TORTILLA ROLL-UPS

Steps:

• In medium bowl, mix all ingredients except tortillas. Spread about 1/2 cup of the cheese mixture over one side of each tortilla. Tightly roll tortilla up. Repeat with the remaining tortillas and cheese mixture.
• Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1-inch slices.

VEGETABLE CREAM CHEESE TORTILLA ROLL UPS

Steps:

• Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.
• Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.
• For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.
• Start at the edge of the tortilla and roll it, tightly, until you reach the opposite side.
• The cream cheese will help it stick. Fasten with a toothpick or two and chill in the freezer for 20 minutes to set.. Feel free to chill overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy. meal/snack prep.
• All that's left is to slice into pinwheels and serve!

VEGGIE CREAM CHEESE ROLL-UPS

Steps:

• 1. Beat cream cheese and dressing mix together, can use fork to mix.
• 2. Add green onions and other veggies.
• 3. Mix together.
• 4. Spread cream cheese mixture evenly on flour tortillas.
• 5. Roll up tortillas.
• 6. Wrap tortillas in plastic wrap and chill tortillas for about 3 hours to set.
• 7. Cut tortillas diagonally into 1/2 inch pieces.
• 8. Display on platter. Can serve with salsa as a dip.

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.

CREAM CHEESE RANCH ROLL-UPS

Steps:

• In a bowl, combine all ingredients except for tortillas. Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
• Roll up tortillas; wrap in plastic wrap and refrigerate overnight. Slice into 1/4-inch slices before serving.

VEGGIE PINWHEELS

Steps:

• Start by rinsing all your vegetables, and drying them.
• Then you will want to cut your peppers and cucumbers into match-sticks.
• Now with your tortilla laid out, you will take about 2 tablespoons of softened cream cheese and spread over the tortilla.
• Sprinkle some everything bagel seasoning over the cream cheese.
• Layer the vegetables by color on top of the cream cheese. Roll the tortilla tightly.
• Cut into equal sections. You will see the rainbow color on these vegetable tortilla roll-ups.
• Plate and serve as an appetizer or snack food.

CHICKEN & VEGETABLE ROLL-UPS

Steps:

• Combine cream cheese, mayonnaise, mustard and black pepper in a small bowl; stir until well blended.
• Spread cream cheese mixture evely onto each tortilla leaving about a 1/2 inch border.
• Divide chicken, carrot, bell pepper and green onions evely over cream cheese leaving about a 1 1/2 inch border on cheese mixture at one end of each tortilla.
• Roll up each tortilla in a jelly-roll fashion. Cut into 1 1/2 inch thick slices.
• Refrigerate till ready to eat.

CREAM CHEESE & VEGGIE ROLL-UP

Steps:

• Combine cream cheese, chives, dill and garlic powder in a small bowl. Spread evenly on tortilla. Layer spinach, then shredded (or sliced) vegetables across the bottom third of the tortilla. Roll closed and cut in half. Or, cut into slices, if desired.

VEGGIE ROLL-UP

Steps:

• Stir together the first 6 ingredients. Stir in carrot and celery. Spread on 1 side of tortilla. Roll up, and wrap in plastic wrap;chill. Unwrap and slice.

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.