People just can't get enough of Veggie Tortilla Roll Ups at parties. This make-ahead recipe is full of colorful crunchy veggies and creamy herb filling, all rolled up into an easy-to-eat finger food. Make an extra tray, because you'll need it.
In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed.
Working with one tortilla at a time, or working an assembly-line fashion, spread about 1/4 cup of the cream cheese mixture evenly over each tortilla, going all the way to the edge. Divide vegetables and cheese evenly over tortillas.
Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the rollup together.
Continue with the remaining tortillas until all have been assembled. Wrap each tortilla rollup tightly in plastic wrap.
Chill the wrapped rollups in the refrigerator until serving time. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Reduced-fat (Neufatchel) cream cheese and/or light mayonnaise may be substituted for the full-fat dairy products.
5 (10-inch) tortillas may be substituted for the 8 (8-inch) tortillas.
Square Lavash bread can be substituted for the tortillas. If you use square flatbread, there are no wasted ends that need to be trimmed away.