Directions

1. 1

   Wash your hands thoroughly with soap and warm water before preparing the meal.

2. 2

   In a small bowl, combine the low-fat cream cheese with the ranch dressing and stir until well blended. Place the mixture in the refrigerator to chill while you prepare the vegetables.

3. 3

   Rinse all vegetables under cool running water. Peel the carrot and grate it into thin shreds. Cut the zucchini and summer squash into small, thin strips. Seed the green bell pepper and dice it finely. Dice the tomato into small pieces. Chop the broccoli into small florets and the chives into fine pieces.

4. 4

   Place the chopped broccoli in a microwave-safe dish with 1 tablespoon of water, cover loosely, and microwave on high for 1 minute until slightly softened but still crisp. Remove and let cool for a few minutes.

5. 5

   Lay one flour tortilla on a clean work surface. Spread half of the chilled cream cheese mixture evenly over the tortilla, leaving a 1-inch border around all edges.

6. 6

   Arrange half of each prepared vegetable—the steamed broccoli, grated carrot, zucchini strips, summer squash strips, diced tomato, green bell pepper, and chopped chives—over the cream cheese layer in a thin, even distribution.

7. 7

   Starting at one edge, roll the tortilla tightly, keeping the filling tucked in as you roll to create a compact cylinder. Repeat steps 5 through 7 with the remaining tortilla, cream cheese mixture, and vegetables.

8. 8

   Wrap each rolled tortilla tightly in plastic wrap and refrigerate for 1 to 2 hours. This chilling time allows the tortilla to set and makes it easier to slice cleanly.

9. 9

   Using a sharp knife, trim the uneven ends from each roll, then slice the wraps crosswise into 1-inch thick rounds. Arrange the wrap slices on a serving platter and serve chilled.