Vegetable Roll Ups

6 - 10 inch flour tortillas (veggie wraps will work too)

CREAM CHEESE SPREAD MIXTURE
8 ounce package cream cheese
1/4 cup mayonnaise
1 package Hidden Valley Dry Ranch Mix or Dill Dip Mix.

VEGETABLE MIXTURE
Finely chop your choice of these veggies. You need at least 1/4 cup of chopped
vegetables for each tortilla.
Carrots
Broccoli
Pepper - green, yellow or red
Cauliflower
Green or red onions
Celery
Spinach, trimmed and washed
Fresh Basil leaves
Mushrooms
Avocado
Radishes
Zucchini
Yellow summer squash

8 ounces grated cheddar cheese (or your favorite cheese)

Other options:
Crumbled bacon
Diced meat
Shredded cooked crab meat
2 Teaspoons diced jalapenos
Dried cherries, chopped
Chives
Black olives

Spread the cream cheese mixture on the tortilla. Sprinkle vegetable mixture over cream cheese, sparingly. Sprinkle with grated cheese. Roll up, leaving the ends open. Place the rolls in a container and refrigerate for 3 hours or overnight. Slice in 1/2 to 3/4 inch slices. Serve and eat.

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This page was last modified April 18, 2006