Veggie Roll Ups
Crisp chopped veggies, shredded cheddar cheese, and a ranch, cream cheese, and sour cream spread all rolled tightly in lavash bread, make this veggie roll ups recipe perfect for a fresh and light appetizer at any party!
Servings 48 roll ups
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 ounce Ranch seasoning packet 1 packet
- 1 teaspoon dill weed
- 1 cup shredded cheddar cheese
- 2 cups chopped vegetables Variety of carrots, bell peppers, broccoli, cauliflower, red onion, olives. For this recipe I choose to do 3/4 cup shredded carrots, 3/4 finely chopped broccoli, and 1/2 cup chopped red bell peppers.
- 4 lavash bread or 5- 10-inch flour tortillas
Instructions
- In a medium bowl, cream together the dill weed, Ranch seasoning packet, softened cream cheese, and sour cream. Then fold in your 2 cups of chopped vegetables and the shredded cheddar cheese.
- Then divide out the veggie and cream cheese mixture amongst your lavash bread(or tortillas) and spread it out evenly, edge to edge in a thin layer.
- Gently roll each bread(or tortilla) tightly starting at the short end. Place them seam side down in an airtight container. Chill in a refrigerator for at least 2 hours or overnight.
- Once chilled, cut each veggie log into 1/2 to 3/4 inch sections getting about 12 sections for each bread. *Please note if you used tortillas you will have to cut off the loose ends first.