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Pickle in the Middle Roll-ups

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  • Prep 5 min
  • Total 35 min
  • Servings 6
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A former Betty Crocker Kitchens editor shares a pickle snack recipe.
Jan 26, 2015
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Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Variation: Sprinkle chopped fresh dill weed over cream cheese for more dill flavour.
  • Tip 2
    Variation: Add 1/4 cup of your favourite veggies (along with the carrots), such as finely chopped broccoli, zucchini or radishes.

Nutrition Information

No nutrition information available for this recipe
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