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Pickle-in-the-Middle Wrap

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  • Prep 5 min
  • Total 35 min
  • Servings 1
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From after-school snack to crowd-pleasing appetizer, these fun roll-ups are easy to make and sure to please.
By Andi Bidwell
Updated Aug 8, 2023
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Ingredients

  • 2 tablespoons 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1 tortilla from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/4 cup shredded carrots
  • 2 tablespoons shredded Cheddar cheese
  • 4 petite whole kosher dill pickles

Steps

  • 1
    Spread cream cheese evenly over tortilla. Sprinkle carrots and cheddar cheese evenly over cream cheese.
  • 2
    Place pickles, end to end, about 1 inch from one edge of tortilla. Starting at edge with pickles, roll up tortilla.
  • 3
    Wrap tortilla in plastic wrap. Refrigerate 30 minutes. (Wrap can be made ahead and stored in refrigerator up to 2 days.)
  • 4
    To serve, cut 1/2 inch off each end of tortilla; cut into 6 bite-size pieces.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle chopped fresh dill weed over cream cheese for more dill flavor.
  • tip 2
    Add 1/4 cup of your favorite veggies (along with the carrots), such as finely chopped broccoli, zucchini or radishes.

Nutrition

Nutrition Facts are not available for this recipe
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