Crunchy vegetables, tangy dill pickles, creamy ranch, and fresh herbs create a vibrant, satisfying vegetarian wrap.
# Components:
→ Wrap & Base
01 - 4 large flour tortillas (10-inch diameter)
02 - 4 tablespoons cream cheese, softened
03 - 4 tablespoons ranch dressing
→ Vegetables
04 - 1 cup shredded romaine lettuce
05 - 1 cup shredded carrots
06 - 1 cup thinly sliced English cucumber
07 - 1 cup thinly sliced red bell pepper
08 - 1 small red onion, thinly sliced
→ Pickles & Flavor
09 - 8 dill pickle spears, sliced lengthwise
10 - 2 tablespoons fresh dill, chopped
11 - Freshly ground black pepper, to taste
# Directions:
01 - Lay out the tortillas on a clean work surface.
02 - Evenly spread 1 tablespoon of softened cream cheese onto each tortilla, leaving a 1-inch border.
03 - Drizzle 1 tablespoon of ranch dressing over the cream cheese layer on each tortilla.
04 - Distribute romaine lettuce, shredded carrots, sliced cucumber, red bell pepper, and red onion evenly over each tortilla.
05 - Arrange 2 dill pickle spears lengthwise atop the vegetables in each tortilla.
06 - Sprinkle each tortilla with chopped fresh dill and freshly ground black pepper as desired.
07 - Tightly roll each tortilla, folding in the sides to securely enclose the filling.
08 - Slice each wrap in half on a diagonal and serve immediately, or wrap securely in parchment paper for take-away.
