What you need:
- 1 1/2 cups cheddar cheese
- 8 oz cream cheese
- 2 tbs mayo (I used light)
- 2 tbs dry ranch powder
- large flour tortillas (about 6-8)
- Broccoli Slaw Mix (or your favorite veggies shredded or diced really small)
Mix cream cheese, cheddar cheese and mayo together. Beat for a couple minutes longer than needed. It makes the mixture soft and easy to work with.
Add in the ranch powder and mix until completely mixed in.
Spread a thin layer on the tortilla shell, all the way to the edges. If you had your tortilla shells in the fridge, throw them in the microwave for 10 seconds to soften them up.
Add a single layer of the broccoli slaw mix. Do not go all the way to the edges. You want the cream cheese to seal your tortilla.
Smush the broccoli mix into the cream cheese mixture so they don't all run away after you cut them.
Starting at one end, start rolling the tortilla until it is completely closed. If the edge of the tortilla won't stay closed, add a little more of the cream cheese mix to seal it.
Wrap in Saran wrap and put it into the fridge for a minimum of 30 minutes. Repeat with the rest of the tortillas until you have no more cream cheese mixture (about 6 total). You can leave them overnight if in the fridge. Then cut your tortilla/veggie log into 1/2 inch sections.
The bright color of the veggies really stands out against the white of the tortilla.