Ingredients
| Dressing and seasoning mix, ranch, salad | 2 tablespoons |
| Cheese cream, fat-freesoftened | 2⅓ cups |
| Broccoliwashed and chopped | 3 cups |
| Carrotswashed, chopped and grated | 3 cups |
| Squash, zucchiniwashed and cut into small strips | 3 cups |
| Squash, yellowwashed and cut into small strips | 3 cups |
| Tomatoes, dicedwashed before cutting | 6 cups |
| Chiveswashed and finely chopped | 1½ cups |
| Pepper, green, bellwashed, seeded and diced | 1½ cups |
| Tortillas, spinach or whole wheat12-inch | 25 each |
Instructions
- In a large bowl, stir ranch seasoning into cream cheese; chill.
- Prepare vegetables. Steam broccoli.
- Spread cream cheese onto flour tortillas, staying 1-inch from edge.
- 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.