Ingredients
1 package (8 ounces) reduced-fat cream cheese2 tablespoons Vidalia onion salad dressing1/2 cup finely chopped fresh broccoli1/4 cup grated carrot1/4 cup finely chopped red onion1/2 teaspoon dill weed4 whole wheat tortillas (8 inches)
Preparation
In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.
