Veggie Roll Ups are a tasty riff on that Midwestern classic, veggie pizza. Make the same filling but spread on tortillas instead of crescent rolls so they're easier to tote along to parties.
In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. Fold in vegetables and shredded cheese.
Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.
Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Flour tortillas: Use either 8 (8-inch) or 5 (10-inch) tortillas. Or substitute square Lavash bread for the tortillas (there are no wasted ends that need to be trimmed away if you use a square flatbread).
Yield: This recipe yields 64 pieces (8 tortillas cut into 8 pieces each).
Storage: Store leftovers covered in the refrigerator for up to 4 days.