This is basically a roll-up version of that recipe without the croissant crust! Very excited to try it, dill really does go so well with the veggies and cream cheese! They’re a great school lunch option but also make the most amazing appetizer or back-to-school snack!
1 cup chopped veggies: broccoli, carrots, red bell pepper
4 oz cream cheese (softened)
1/3 cup mayo
1/2 tsp garlic powder
1/4 tsp dried dill
1/4 tsp salt
1/8 tsp black pepper
2 large burrito-sized flour tortillas
1/2 cup grated cheddar cheese
2 TBSP chopped green onion
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!