Ingredients
250 g vegan cream cheese
1 cup vegan mayonnaise
1 tbsp Italian flat-leaf parsley finely chopped
1½ tsp dried dill
1½ tsp garlic powder
½ tsp SIDS CRAZY SALT
1½ tsp onion powder
2 tsp SIDS SALT & PEPPER
4 cups broccoli & carrots finely chopped
1 cup vegan cheddar cheese, shredded
4 flour tortillas 20 cm size
Directions
Into a medium size mixing bowl, add cream cheese, mayonnaise, parsley, dill, garlic powder, SIDS CRAZY SALT, onion powder, SIDS SALT & PEPPER.
Stir to combine and adjust seasoning, as needed, to taste.
Fold in the broccoli, carrots, and cheddar cheese. Stir until all ingredients are evenly distributed.
Onto a flat work surface, arrange tortillas in an even layer.
Onto each tortilla spoon ¼ of the mixture. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.
Starting at one end, slowly but tightly, roll each tortilla.
Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for at least 1 hour.
Remove from refrigerator, unwrap, and slice into 2 cm rounds.
Serve chilled or room temperature.
