Chicken Tortilla Roll

Ingredients

Instructions

1. 1

   Soften 8 oz of cream cheese on the counter for 30 minutes. Whisk with 2 tablespoons of plain Greek yogurt or sour cream until smooth, then mix in 2 finely chopped scallions, 1 grated garlic clove, 1 teaspoon dried dill, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper.

2. 2

   Lay 4 large flour tortillas flat on a clean surface. Spread each with a generous layer of the cream cheese mixture, all the way to the edges (about 3 tablespoons per tortilla).

3. 3

   Top each tortilla with thin slices of cooked chicken (about ¼ cup), shredded carrot, baby spinach leaves, and sliced bell pepper strips. Keep ingredients in a single thin layer — overstuffed rolls tear when sliced.

4. 4

   Starting from the bottom edge, roll each tortilla tightly into a log. The cream cheese acts as glue. Wrap each log in plastic wrap, twisting the ends to seal.

5. 5

   Refrigerate at least 2 hours (ideally overnight). The chill is what allows clean slicing — warm or fresh-rolled tortillas tear and unspool.

6. 6

   Unwrap each chilled log. Trim off the ragged ends (cook's snacks). Slice with a sharp serrated knife into ½-inch rounds. Arrange on a platter, eat within 2 hours of slicing.