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5 minutes
35 minutes
- 2 tablespoons 1/3-less-fat cream cheese (Neufchâtel), softened
- 1 tortilla from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1/4 cup shredded carrots
- 2 tablespoons shredded Cheddar cheese
- 4 petite whole kosher dill pickles
- Evenly spread cream cheese on the tortilla and sprinkle carrots and cheddar cheese over it.
- Lay pickles in a row along one edge of the tortilla, about 1 inch away from the edge. Roll up the tortilla starting from the edge with the pickles.
- Refrigerate the tortilla wrapped in plastic wrap for 30 minutes, or store in the refrigerator for up to 2 days.
- For serving, trim 1/2 inch off both ends of the tortilla and then cut it into 6 bite-sized pieces.
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