Friday, August 10, 2007

Vegetable & Chicken Roll-Ups

1 Tub (8 oz.) Soft-Whipped Reduced Calorie Cream Cheese
1/2 lb cooked chicken/ chopped into chucks/pieces

2 Tbsp. Watkins Garden Vegetable Dip Mix or Garlic Dill Dip Mix

1 teas. Watkins Onion Flakes

6 (6 to 7 inch) Flour Tortillas

1/2 Cup Shredded Carrot

1/2 Cup Finely Chopped Broccoli

1/2 Cup Finely Chopped Cauliflower

With a rubber spatula, remove cream cheese from tub and place in bowl, let stand until soft enough to stir. Add the Dip Mix, chicken and Onion Flakes to cream cheese, mix well. With metal spatula, spread evenly over flour tortillas. Sprinkle with carrot, broccoli, and cauliflower. Roll up each tortilla as tightly as possible; wrap in plastic wrap and refrigerate until serving time. Cut each roll in half before serving. Makes 12 roll-ups.

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