ats
TROUBLESHOOTING TIPS
The trick is to not overfill the roll ups. Your temptation might be to layer on everything you can find, but too many vegetables create pockets of air in the roll ups and they don’t hold their shape.
If you start slicing (after the 2 hours of chilling time) and you find pockets of air and your veggies are falling everywhere, don’t worry! Just unroll your tortilla and re-roll it, pushing down to make the roll tighter and fill in those pockets. These roll much easier after they have chilled.
MAKE AHEAD
You can make these roll ups a day in advance and keep in them in the refrigerator, wrapped individually in plastic wrap. They are a dream to take to a party! Just slice and serve.
Vegetable Tortilla Roll Ups
tgh
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Ingredients
- 8 ounces cream cheese softened (see notes)
- 1 cup mayonnaise (see notes)
- homemade ranch dressing mix or 1 packet store-bought
- 1 teaspoon dried dill weed or 1 Tablespoon finely minced fresh dill
- 8 (8-inch) flour tortillas (see notes)
- 3 cups assorted finely chopped vegetables such as broccoli, cauliflower, carrots or green bell peppers
- 1 cup shredded cheddar cheese
Instructions
Full Recipes>>Vegetable Tortilla Roll Ups
