8 Flour Tortillas, burrito size
12oz Cream Cheese, room temperature
¾ cup Sour Cream
1 (1oz) pkt Ranch Seasoning
½ cup Carrots, finely chopped
½ cup Broccoli, finely chopped
½ cup Bell Peppers, finely chopped
½ cup Sharp Cheddar Cheese, shredded
Add the chopped carrots, broccoli, peppers and cheddar cheese to a bowl along with the cream cheese, sour cream and the packet of ranch seasoning. Stir together until combined.
On a flat surface, lay out a tortilla and spread about ⅓ cup of the vegetable cream cheese mixture onto the tortilla. You want to make as thin of a layer as possible, be sure to cover the entire tortilla including the edges.
Tightly roll up the the tortilla using gentle pressure to get it as tight as possible. Place seam side down on a baking tray. Repeat for the rest of the tortillas or until you run out of filling.
Wrap each rolled tortilla in saran wrap and place seam side down on a tray. Pop them in the fridge to chill for at least one hour.
Once chilled, remove the filled tortillas from the saran wrap and cut into 1/2" thick slices. Discard the ends of the tortillas.
If not serving right away, keep refrigerated. Store in an airtight container up to 4 days.