You can also use 1 package of cream cheese and a container of garlic herb spread rather than the ranch dressing mix. The cream cheese is necessary because it hardens while the spread does not.
methodNo-Cook or Other
(8 0z) cream cheese
spinach herb tortillas (8 in)
dry ranch dressing
red bll pepper chopped
yellow bell pepper, choppd
orange bell pepper, chopped
How To Make
Soften cream cheese for at least 4 hrs.
Steam tortillas by placing the stack between 2 slightly dampened paper towels. Microwave on high for 45 seconds.
Mix together cream cheese and ranch dressing mix.
Spread cream cheese mixture onto tortillas and sprinkle the chopped peppers over it, leaving the top and bottom inch plain (without peppers).
Roll up the tortillas starting with tightly rolled bottom, and having only cream cheese at the other end to seal it. Press into a triangle shape and wrap in plastic wrap.
Refrigerate at least 2 hours but no more than 24 hrs.
To serve, cut the roll into 1/2 to 3/4 inch slices. Pierce the bottom (where the wrap ends) with a skewer or tine of a 2 prong fork. Insert the pretzel stick in the hole o secure the wrap.
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