Friday, January 4, 2013

Pinwheel Tortilla Rollups

Yummy yummy party food. And its really easy, and quite the crowd pleaser. You do need a little notice for these. They need to chill for a while. I generally do them the night before, and slice the day of. But a couple hours should be ok. I have done it without chilling before. It just doesn't cut as well or stay rolled up as well.

I have 2 variaties I make. I usually make both and do different colored tortillas to differentiate between the types. These recipes make a decent amount. You can half each recipe, or just make one type. But even if there is leftovers, they make a great snack or light fast lunch.

Pinwheel Tortilla Rollups

BLT Rollups:

8 burrito size tortillas
1 pkg 1/3rd cream cheese, softened
1 tbsp ranch seasoning (homemade or store bought) or more
8 pieces bacon, cooked crispy and crumbled
2 roma tomatoes (or vine ripened, or quartered grape/cherry) diced
2 cups shredded lettuce

Mix the ranch seasoning, bacon, and tomatoes in with the soft cream cheese.

This is the hard part. The division of the filling between tortillas. I SUCK at this, and usually have very uneven tortillas. BUT thats ok! No one cares but me. So just do your best to eyeball it.

Spread a not too thick, but not too thin layer onto a tortilla. Cover with a light layer of lettuce.

Roll tightly Wrap in plastic wrap and chill several hours to overnight.

When ready to cut, unwrap from plastic and use a sharp knife to cut approx 1/2 inch slices. Place on a platter and keep chilled until you serve.

Veggie Rollups

8 burrito size tortillas
1 pkg 1/3rd cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
1 can diced green chilis, drained well.
3/4 small can chopped black olives
4 green onions, sliced
1 bell pepper (I usually use orange) diced fine
3/4 cup fine shredded cheese, such as colby jack or mexi blend

Mix all the ingredients into the cream cheese. Follow the steps above.

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