Pickle in the Middle Roll-ups

A former Betty Crocker Kitchens editor shares a pickle snack recipe. ...MORE + LESS -

2 tbsp (30 mL) reduced fat spreadable cream cheese

1 Old El Paso* Large Flour Tortilla (from 8 count package)

1/4 cup (50 mL) shredded carrots

2 tbsp (30 mL) shredded Cheddar cheese

4 petite whole kosher dill pickles

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1

Spread cream cheese evenly over tortilla. Sprinkle carrots and Cheddar cheese evenly over cream cheese.
2

Place pickles, end to end, about 1 inch from one edge of tortilla. Starting at edge with pickles, roll up tortilla.
3

Wrap tortilla in plastic wrap. Refrigerate 30 minutes. (Roll-ups can be made ahead and stored in refrigerator up to 2 days.)
4

To serve, cut 1/2 inch off each end of tortilla; cut into 6 bite-size pieces.

Variation: Sprinkle chopped fresh dill weed over cream cheese for more dill flavour.
Variation: Add 1/4 cup of your favourite veggies (along with the carrots), such as finely chopped broccoli, zucchini or radishes.