- 10 flour tortillas
- 1 package cream cheese, softened
- 1 Tbs. fresh dill
- 1 garlic clove, minced
- 1 C. shredded lettuce
- 1 C. shredded carrots
- 1 C. diced tomato
- 1 lb. chicken breast, cooked and diced
- 2 C. your favorite cheese, shredded
Mix the dill and garlic into the cream cheese, and stir until blended. Spread the cream cheese mixture evenly onto the tortillas. In layers, add the lettuce, carrots, tomato and chicken breast. Top with cheese.
To roll the tortillas up, fold the bottom of the tortilla up, and then fold in from one side. Use a toothpick to keep it from unrolling, and chill for an hour or so before serving.
Veggie-lover's option: Instead of the chicken, used diced and cooked tofu, seasoned with a bit of teriyaki or soy sauce. You can also use chopped cucumbers or peppers. For a gluten-free alternative, use brown rice tortillas instead of flour.
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