Crunchy Vegetable Wraps

Ingredients

Dressing and seasoning mix, ranch, salad2 tablespoons
Cheese cream, fat-freesoftened2⅓ cups
Broccoliwashed and chopped3 cups
Carrotswashed, chopped and grated3 cups
Squash, zucchiniwashed and cut into small strips3 cups
Squash, yellowwashed and cut into small strips3 cups
Tomatoes, dicedwashed before cutting6 cups
Chiveswashed and finely chopped1½ cups
Pepper, green, bellwashed, seeded and diced1½ cups
Tortillas, spinach or whole wheat12-inch25 each

Instructions

  1. In a large bowl, stir ranch seasoning into cream cheese; chill.
  2. Prepare vegetables. Steam broccoli.
  3. Spread cream cheese onto flour tortillas, staying 1-inch from edge.
  4. Place vegetables on top of cream cheese layer and roll tortilla tight. Slice each tortilla in half.

Recipe Notes

Serve immediately or refrigerate until ready to serve. Hold at 41° F or lower.