This recipe makes snacking so much fun! It might even become a favourite lunch box or after school treat!
Ingredients
2 tbsp reduced fat spreadable cream cheese
1 tortilla from 1 package (334 g) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/4 cup (50 mL) shredded carrots
2 tbsp (30 mL) shredded Cheddar cheese
4 petite whole kosher dill pickles
Instructions
Place 1 tortilla from 1 package Old El Paso™ flour tortillas for burritos flat on a clean work surface. Spread reduced fat spreadable cream cheese evenly over the entire tortilla, right up to the edges, creating a thin, smooth layer. Sprinkle shredded carrots and shredded Cheddar cheese evenly over the cream cheese so every bite will have a mix of creaminess, crunch and cheese.
Arrange petite whole kosher dill pickles in a straight line, end to end, about 1 inch from one edge of the tortilla. Starting at the edge with the pickles, roll up the tortilla tightly around the pickles, keeping the filling tucked in as you go to form a neat, firm log.
Wrap the rolled tortilla snugly in plastic wrap to help it hold its shape. Refrigerate 30 minutes so the roll firms up and the flavors blend. (The wrapped roll can be made ahead and stored in the refrigerator up to 2 days.)
When ready to serve, remove the plastic wrap. Using a sharp knife, cut 1/2 inch (1.25 cm) off each end of the tortilla roll to trim. Then cut the remaining roll into 6 bite-size pieces, arranging them cut-side up so the pickle-in-the-middle filling is visible.
Expert Tips
Get creative and try adding different vegetables (shredded or finely chopped). A few idea starters include, bell peppers, broccoli or radishes.
Get creative and try adding different vegetables (shredded or finely chopped). A few idea starters include, bell peppers, broccoli or radishes.
Recipe doubles or triples easily.
