Veggie Roll-Up

"From Southern Living-Homestyle Cooking This is based on 1 roll-up Cook time reflects refrigeration"
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
40mins
Ingredients:
9
Serves:
1
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ingredients

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directions

  • 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.

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Reviews

  1. Not sure what went wrong with these. The spices with the cream cheese tasted okay, but I had a hard time rolling up the tortillas. Maybe I overstuffed. If I make these again I would add in an assortment of other veggies and chop them up into a very fine dice.
     
  2. I used the spinach tortilla and this was great!!
     
  3. Served your roll-ups for my bridge group. They were a big hit. Upped the ingredients for a cup of cream cheese. Very refreshing and tasty! Everyone wanted the recipe. Thanks for posting, Leezah! M. Joan
     
  4. These were very tasty! Upped all the quantities to use an 8 oz block of cream cheese. They were much better after chilling overnight. Used cilantro/jalapeno flavor flour tortillas. Made for a catering job, these went great with the roast beef roll-ups we also had. I didn't even mind the celery in them (and I hate celery!) Thanks for the recipe!
     
  5. I followed Pedro's lede, and used more garlic powder and dried dill. I also added some chopped scallion. Spread on spinach tortillas and jalapeno-herb tortillas, and served at a baby shower. I refrigerated them overnight, and sliced just before serving. These are really good & easy.
     
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Tweaks

  1. I prepared this as an appetizer and sliced the roll ups into pinwheels for serving. I omitted the basil and added diced onion and fresh parsley instead of the dried flakes. I also used more garlic powder and dried dill instead of the dill seeds. Spread on spinach tortillas and whole wheat tortillas, these were an easy, meat-free addition to my assortment of roll ups.
     

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