Ingredients
2
tablespoons 1/3-less-fat cream cheese (Neufchâtel), softened
1
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1/4
cup shredded carrots
2
tablespoons shredded Cheddar cheese
4
petite whole kosher dill pickles
Preparation
Spread cream cheese evenly over tortilla. Sprinkle carrots and Cheddar cheese evenly over cream cheese.
Place pickles, end to end, about 1 inch from one edge of tortilla. Starting at edge with pickles, roll up tortilla.
Wrap tortilla in plastic wrap. Refrigerate 30 minutes. (Roll-ups can be made ahead and stored in refrigerator up to 2 days.)
To serve, cut 1/2 inch off each end of tortilla; cut into 6 bite-size pieces.
