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Tortilla Roll Ups (AKA Tantalizing Tortilla Wraps) are one of my hands down favorite easy and delicious appetizers.
We had some friends over Saturday night and I served these, stuffed jalapenos with mango chutney and for the main dish, we had Campfire burgers.
One of the many reasons that I love these so much is that they are quick and simple and they can be made hours, even a day, ahead of time.
Then there’s the creaminess of the cream cheese, the zip from the green chilies, the rich bite of the pimento peppers and the zigga zig zing from the Tabasco.
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Tortilla Roll Ups
* 1 (8 oz) block of cream cheese, softened
* 1 (2 oz) can of chopped black olives
* 1 (4 oz) can diced green chilies, drained
* 1 (4 oz) jar diced pimento peppers, drained
* 3 green onions, minced
* 2 – 3 Tbsp Tabasco
* 3 Tbsp fresh chopped cilantro,I roll the handful of cilantro into a ball on the cutting board and chop it like that, it’s so much easier.
* 8 (10 inch) flour tortillas
The Green Chilies and the Tabasco amounts can be adjusted a bit if you and your family/friends are sensitive to heat, or you can simply add another 4 oz of cream cheese.
In a medium mixing bowl combine, cream cheese, green chilies, black olives, pimentos, green onions, Tabasco and cilantro. DO NOT use a mixer or food processor. Mash and mix with a fork. Trust me, it makes a difference!
Spread a thin layer of the mixture over the entire tortilla (this helps to seal the wraps when you roll them).
Next, scoop roughly 2 to 3 Tbsp of the mixture onto one side of the tortilla and roll the tortilla up into a wrap and place on a dish.
Spread, Roll and repeat.
Refrigerate the wraps for at least one hour.
Cut the wraps into cute little bites. I usually cut them about 1 to 1 1/2 inch thick bites.
You can mix this up by adding fresh chopped spinach leaves, chicken fajita or beef fajita meat. These can be made into desserts by using cream cheese and strawberries, blueberries or simply cream cheese and cinnamon and sugar.