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Tortilla Roll Ups

These look fantastic piled up on a platter.
Easy and elegant for any occasion.
Some of these can for frozen, all can be made ahead.
Use a variety of colored tortillas for a fabulous presentation.

Large sized flour tortilla, a variety of colors if making for a crowd.  Spread sparingly with light cream cheese. Extra cream cheese on the right and left hand edges, to help hold the tortilla together when rolled.  
Grated cheese (not too much or it will fall out when being eaten), deli sliced chicken, a thin layer of red pepper jelly spread over part of the cream cheese (you don't want it to drip out when being eaten) a row of fresh baby spinach leaves (lettuce does not stand up to storage or freezing).  You can place a thin strip of roasted red pepper to the left of the grated cheese to have a colorful strip in the middle, or a dill pickle strip, if they are not being frozen.  Starting from the left hand side, roll up like a jelly roll.  Make sure it is held closed with enough cream cheese.  Wrap in plastic wrap for several hours or over night.  
I have successfully frozen these (thaw in the fridge before slicing).  
Trim approximately 1 inch slice off each end, and discard or eat these pieces yourself.  Slice trimmed rolls into approximately 1/2 inch slices.  Pile on a platter and they will look wonderful.

Tip:  Make sure the ingredients are 'stuck' to the cream cheese to prevent them from 'falling out' of the tortilla when it's cut into slices.

Below are more ideas!

Tortilla Appetizers

3 or 4 large tortillas (soft) Spread with mixture of one 8oz. cream cheese, 2 Tbsp. Dijon mustard and 4 finely chopped green onions. Then layer thinly sliced ham, spinach leaves (I buy the small) and roasted red peppers, well drained. Roll up fairly tightly, cover and chill for at least a few hours. When ready to serve, slice into 1 inch pieces. They are not only delicious but make a nice presentation on the platter. Enjoy!

Tortilla Rollups

1 pkg. flour tortilla's (10 count)
1 8 oz. pkg. cream cheese, softened
1 4 oz. can diced green chilies, drained (I used mild)
4 oz. black olives, drained
1 pkg. Taco seasoning mix (I used mild)

Put chilies & black olives in mini chopper and whirl until finely chopped. Place in med. bowl & add Taco seasoning mix & cream cheese. I used my hand mixer and beat about 1 min. Then spread a little less than 1/4 (?) cup on tortilla's. Roll up tightly. Place on platter, cover & refrigerate 2-3 hrs. Cut into 1 in. slices. 

Roll ups
flour tortillas, burrito size
cream cheese (I don't use whipped or soft I use the regular and let it soften) get 3 or 4 pkgs
a couple of cans of chopped ripe olives (to taste)
chopped green onions (to taste and optional if you are feeding children)
Salsa (suggest pace picante mild -- for the flavor, not heat)

mix cream cheese, olives, green onions if using, very well. Add salsa just to make spreadable (not too much)
Spread on tortillas to edge. Roll up. Put on plate and cover w/plastic wrap. Let sit in refrigerator for 2 to 24 hours to soften tortillas.
Cut into pieces. Serve w/toothpicks and salsa for dipping. 
Suggestion: serve salsa in hollowed green, red, yellow bell peppers. 

Tortilla Pinwheels

1 slab cream cheese, room temp
3 T sour cream
1 packet of dry ranch dressing mix
pimentos, diced
green onion, diced
green peppers, diced
black olives, diced
grated cheddar cheese
flour tortillas

Mix all of the above ingredients (except tortillas). Make sure the vegetables
are diced finely. I don't usually measure the cheese or vegetables...just use
your judgment. Spread mixture onto the tortillas...on the entire circle of
the the edge. Roll them up tightly. Cover the rolled tortilla
with Saran wrap...twist it on the end to keep it sealed. Refrigerate
overnight or for at least 4 hours. Right before serving take out of refrigerator
and cut into coin-sized circular pieces. Lay them flat on a plate for

Ranchero Tortilla Rollups

8 oz Cream cheese
8 oz Sour cream
1 pkg. Hidden valley ranch dressing
Flour tortillas
Black olives -- chopped
Green onions -- chopped
Green chilies -- canned/chop

Mix 8 oz. cream cheese, 8 oz. sour cream, one pkg. Hidden Valley Ranch Dressing. 
Spread this over flour tortillas. Then sprinkle the tortilla with chopped
black olives, chopped green onions and diced Ortega chilies.
Roll tortillas tightly, wrap in plastic wrap and chill for a couple of hours. 
Then slice in rounds and serve.

Fiesta Tortilla Rollups 

1 (8 ounce) package cream cheese, softened 
1 cup sour cream 
1 (1 ounce) package dry fiesta-style ranch dressing mix 
1 cup chunky salsa 
1 1/2 cups shredded Cheddar cheese 
10 (10 inch) flour tortillas 

In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve. 
To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter. Makes 10.


Chile and Cheese Spirals

4 ounces cream cheese, softened 
1 cup (4 ounces) SARGENTOŽ ChefStyle Shredded Cheddar Cheese 
1/2 cup (4-ounce can) ORTEGAŽ Diced Green Chiles 
1/2 cup (about 3) sliced green onions 
1/2 cup chopped red bell pepper 
1/2 cup (2 1/4-ounce can) chopped ripe olives 
4 (8-inch) soft taco-size flour tortillas 
ORTEGAŽ Thick & Chunky Salsa 

COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper
 and olives in medium bowl.
SPREAD 1/2 cup cheese mixture over each tortilla; roll up. 
Wrap each roll in plastic wrap; refrigerate for 1 hour.
REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. 
Serve with salsa for dipping.

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