In a medium bowl, combine cream cheese, mayonnaise, salad dressing mix, and dill weed.
Working with one tortilla at a time, or working an assembly-line fashion, spread about 1/4 cup of the cream cheese mixture evenly over each tortilla, going all the way to the edge. Divide vegetables and cheese evenly over tortillas.
Starting at one end, roll each tortilla tightly and wrap individually in plastic wrap. Chill at least 2 hours before slicing. Slice each roll up into 8 pieces.
If the roll ups seem loose when you start to slice them (you see pockets of space or the vegetables seem to be falling out), feel free to unroll the tortillas and re-wrap them tightly.
Reduced-fat (Neufatchel) cream cheese and/or light mayonnaise may be substituted for the full-fat dairy products.
5 (10-inch) tortillas may be substituted for the 8 (8-inch) tortillas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (975g)|
|Recipe Makes: 1|
|Calories from Fat: 1809 (82%)|
|Amt Per Serving||% DV|
|Total Fat 201g||268 %|
|Saturated Fat 83.7g||418 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 472.1mg||145 %|
|Sodium 3573.5mg||123 %|
|Potassium 1676.5mg||44 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 43.7g|
|Protein 55.1g||79 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2211
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