Is everyone ready for Labor Day weekend?! I know I am! It's my birthday weekend, I'm going to make these rolls and get ready to PAR-TAY! Whohoo! I'm going to get veggie roll wasted! Don't make going or throwing a Labor Day party a daunting task! Just roll with the punches, chill out and make these creamy, dreamy, veggie stuffed rolls. The ingredients are simple, guilt-free and only take about 15 minutes. Now who's ready to PAR-TAAY? You are! Let's do this!!
*To see how to make my fabulous recipes, visit my Starving and Single Facebook Page, where I go live every Monday night at 6pm PST.
8 oz Kite Hill Chive Cream Cheese Spread (or use plain vegan cream cheese, and add 1 tbsp of fresh chives)
1/2 cup Mirepoix Mix (carrots, onion, celery-found pre-chopped at the grocery store)
2 tbsp fresh dill, chopped
2 cloves garlic, minced
dash salt & pepper
1 bell pepper, thinly sliced (I like red)
1 cucumber, halved and thinly sliced
several handfuls of micro rainbow mix (a mixture of arugula, broccoli, amaranth, beet tops, parsley, radish and kale-found next to the sprouts and herbs at grocery store or just use arugula)
8 tortillas (I love Cabo Chips Jalapeño Cilantro Tortillas)
In a small bowl, mix together chive cream cheese, mirepoix mix, dill, garlic and s&p until well blended.
Lay a tortilla flat on a cutting board.
Spread about 1-2 tbsp of your veggie cream cheese on the tortilla.
Place 3-4 pepper slices, 3-4 cucumber slices and a handful of micro rainbow mix on top of the cream cheese spread.
Like a burrito, fold in both ends and roll up the tortilla as tight as possible.
Using a serrated knife, cut into equal bite size pieces.
Make pretty on a plate and either serve immediately, or refrigerate. I don't recommend making these a day ahead, as the tortilla may get soggy overnight.