• Wash and dry produce. • Trim and halve cucumber lengthwise; lay flat and cut into 1/2-inch-thick sticks. Trim and discard root end from lettuce; separate leaves. Halve, core, and thinly slice apple. Halve orange; slice crosswise into 1/2-inch-thick half-moons. Cut mozzarella into 1/2-inch pieces.

• Place cream cheese in a small microwave-safe bowl; cover with plastic wrap. Microwave until softened, 15-30 seconds. • Add dressing to bowl and whisk to combine.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. • Evenly spread ranch sauce over tortillas. Add as many shredded carrots as you like to bottom two-thirds of each tortilla; top with cucumber sticks and lettuce leaves. Lightly season with salt and pepper. • Roll up tortillas, starting with filled sides, to create roll-ups. Halve roll-ups on a diagonal.

• To serve: Divide veggie roll-ups between plates and serve with apple slices, orange slices, mozzarella, and tortilla chips on the side. • To stash: Refrigerate veggie roll-ups, apple slices, orange slices, and mozzarella in separate containers and pack as desired!