Veggie Garden Tortilla Wraps - cooking recipe

Ingredients

8 ounces cream cheese, softened
1 package Italian salad dressing mix
1 cup fresh cauliflower floret
1 cup fresh carrot, baby or chunks
1 cup fresh broccoli florets
1/2 cup green pepper, chunks
1/2 cup onion, chunks
6 6-inch flour tortillas

Preparation

Mix softened cream cheese and dressing mix until well blended.
Finely chop all vegetables (in a food processor if available).
You don't want any big chunks, but you also don't want puree.
Spread each tortilla with 1/6th of the cream cheese mixture.
Sprinkle with 1/6th of the veggies.
Roll up tightly and wrap each tortilla in plastic wrap.
Refrigerate at least 4 hours and up to 12 hours.
Remove wrap and slice in 1 inch pieces, skewering with a toothpick if needed.
Serve immediately or refrigerate until serving.