8 oz. (250 g) pkg brick-style cream cheese, softened
⅓ c. mayonnaise
1 tbsp. chili powder
½ tsp. granulated sugar
1 carrot, peeled and finely chopped
⅔ c. raw broccoli, stems removed and finely chopped
Eight 7-in. (18 cm) flour tortillas
Combine all ingredients except tortillas. Spread 2-to-3 tbsp. of mixture on each tortilla, rolling tightly. Wrap tightly in cello, refrigerating overnight. Unwrap immediately before serving, slicing on the diagonal into ½-in. pieces. Makes about 50.