Discussion Boards
Vegetable Roll
 |
GET READY -
measuring spoons, small bowl, mixing spoon, table knife, dry measures, plastic wrap
|
|
Plain spreadable cream cheese
|
1 tbsp.
|
15 mL
|
|
Ranch (or other creamy) dressing
|
1 tbsp.
|
15 mL
|
|
White (or whole wheat) flour tortilla (10 inch, 25 cm, size)
|
1
|
1
|
|
|
|
|
|
Grated carrot
|
2 tbsp.
|
30 mL
|
|
Finely chopped green, red or yellow pepper
|
2 tbsp.
|
30 mL
|
|
Finely chopped green onion
|
2 tsp.
|
10 mL
|
|
Finely chopped broccoli florets
|
3 tbsp.
|
50 mL
|
|
Grated cheddar cheese
|
1/4 cup
|
60 mL
|
1. Combine the cream cheese and dressing with the mixing spoon in the bowl. Spread the cream cheese mixture with the knife on the tortilla.
|
2. Sprinkle the remaining 5 ingredients on the cream cheese mixture in the order given. Roll up tightly. Wrap with plastic wrap. Chill for at least 1 hour. Makes 1 roll.
|
|
Reprinted from Bag Lunches © Company's Coming Publishing Limited
|
|
Newsletter
Enter your email here to subscribe:
