2 (8-inch) flour tortillas
3 tbsp Philadelphia Chive and Onion Cream Cheese Spread
2 carrots, finely shredded
2 green onions, thinly sliced
Spread each of the tortillas with 1 1/2 tablespoonfuls of the cream cheese spread. Top spread with the carrots and onions.
Roll tortillas up tightly and wrap individually in plastic wrap; refrigerate for at least 30 minutes.
To serve, unwrap roll-ups and cut each into 6 equal pieces.