Pickle-in-the-Middle Roll-Ups

Betty Crocker
35 mins (prep 5)
6 ingredients
6 servings
Andi, former Betty Crocker Kitchens editor shares a pickle snack recipe.

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  • 2 tablespoons 1/3-less-fat cream cheese (neufchâtel), softened
  • 1 old el paso® flour tortillas for burritos (8 inch; from 11-oz package)
  • 1/4 cup shredded carrots
  • 2 tablespoons shredded cheddar cheese
  • 4 petite whole kosher dill pickles


Serving Size (6.81 g)
Servings 6
Amount per Serving
Calories 5.18 Calories from Fat 0.45
% Daily Value *
Total Fat 0.05g 0.46%
Saturated Fat 0.03g 0.95%
Trans Fat 0.0 %
Cholesterol 0.59mg 1.18%
Sodium 34.61mg 8.65%
Total Carbohydrate 0.38g 0.76%
Dietary Fiber 0.0 g 0.0%
Sugars 0.27 g %
Protein 0.77g 9.28%
Vitamin A 2.61IU% Vitamin C 0.0mg%
Calcium 17.3mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
old el paso flour tortillas for burritos, shredded carrots, shredded cheddar cheese, kosher dill pickles, whole