Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
829
Calories
20g
Protein
23g
Fat
134g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cream Cheese | 1 oz (28g) | 99 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 8-oz pkgs. cream cheese Softened
- 1 0.4-oz pkg. ranch salad Dressing mix
- 1/2 cup Minced sweet red pepper
- 1/2 cup Minced celery
- 1/4 cup Sliced green onions
- 1/4 cup Sliced stuffed olives
- 4 10" flour tortillas
- =
Directions
1
In a mixing bowl, beat cream cheese and dressing mix until smooth.
2
Add red pepper, celery, onions and olives; mix well.
3
Spread about 3⁄4 cup on each tortilla.
4
Roll up tightly; wrap in plastic wrap.
5
Refrigerate for at least 2 hours.
6
Slice into 1⁄2" pieces.
Recipe sourced from
fandom