Tortilla Rollups Recipes

Steps:

• Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

Steps:

• Cut the avocado in half, and remove the pit. Scoop out the flesh into a medium bowl, and mash with a potato masher until mostly smooth. Add the cilantro, lime juice and 1/4 teaspoon salt, and stir to combine. Refrigerate the guacamole, covered, until ready to use.
• Combine 1 1/2 cups of the Cheddar, sour cream and jalapenos in a medium bowl.
• Working on top of a long piece of parchment or wax paper (about 22 inches long), lay out 2 tortillas, overlapping in the center by 2 inches so the total width is about 16 inches. Spread 1/4 cup of the beans in a 2-inch strip across the bottom of the tortillas, then 3 tablespoons of the guacamole in a 2-inch strip above the beans, then 4 tablespoons of the Cheddar-jalapeno mixture in a strip above the avocado. Place a third of the crushed tortilla chips on top of the cheese layer. (You should be halfway up the tortilla.) Starting at the bottom, roll up the log as tightly as possible, using the parchment to help you roll and keep everything tight (but do not roll the parchment into the roll itself!). Spread a thin layer of beans to seal the end of the wrap. Wrap tightly in plastic and refrigerate until set, about 30 minutes or up to overnight. Repeat with the remaining ingredients for a total of 3 rolls.
• Position the oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with aluminum foil.
• Unwrap the rolls, and slice them into 1-inch-thick pieces (you should have about 18 per roll). Place the rolls cut-side down on the prepared baking sheet, and sprinkle the tops with just enough of the remaining 1/2 cup Cheddar to cover (about 1 teaspoon per piece). Broil until bubbly and browned, about 45 seconds. Serve while hot with salsa and any leftover guacamole.

Steps:

• In a mixing bowl beat softened cream cheese and ranch dressing mix until smooth.
• Add red pepper, celery, onions, and olives (if using), mix well.
• Spread about 3/4 cups on each tortilla.
• Place slices of the deli meat on top of the cream cheese mixture.
• Roll up tightly and wrap in plastic wrap.
• Refrigerate for at least 2 hours.
• Slice into 1/2 inch pieces.

Steps:

• Mix cream cheese and garlic powder until blended.
• Spread tortillas with beans, then cream cheese mixture. Top with cilantro; roll up tightly. Wrap individually in plastic wrap.
• Refrigerate 30 min. Cut each roll-up into 10 slices. Serve with salsa.

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

Steps:

• 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.

Steps:

• In a large bowl, combine cream cheese, olives, chilies and onion. Mix well. spread about one third cup of the cheese mixture to within one quarter inch of each tortilla. Roll tightly. Chill at least 2 hours. Trim one half inch off of each end of the tortilla. Slice tortillas into 8 pieces.

Steps:

• In a bowl, take packages of cream cheese and lightly soften. Add the three cheese ranch salad dressing, carrot, broccoli, and red onion and mix.
• Once well mixed, put approx. 1 heaping tablespoon in the middle of each tortilla. Evenly spread with knife, once finished rollup each tortilla.
• Let sit in refrigerator till chilled. Cut each tortilla wrap into bite size pieces, then serve! Enjoy!