Pineapple Curry Roll Ups - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
1/2 cup mayonnaise
2 teaspoons curry powder
1 tablespoon soy sauce
1/4 cup crystallized ginger, chopped finely
1/2 cup raisins, chopped finely
4 scallions, chopped
1 (10 inch) flour tortillas
1 cup imitation bacon bits
1 (7 ounce) can crushed pineapple, drained
4 ounces alfalfa sprouts

Preparation

In a medium bowl, with a hand-held mixer, beat together cream cheese, sour cream, mayonnaise, curry powder and soy sauce until smooth.
With a spoon, stir in diced ginger, raisins and scallions.
On a flat surface, unwrap tortillas. With a spatula, evenly spread one-fourth of the cream cheese mixture over 1 tortilla.
Sprinkle with 1/4 cup bacon bits and top with 2 tablespoons of pineapple. Spread a layer of one-fourth of alfalfa sprouts evenly over whole surface.
Roll up jelly-roll style, fairly tightly, without letting filling squeeze out. Wrap in plastic wrap and refrigerate 2 hours or overnight.
Proceed in the same manner with remaining tortillas and filling.
To serve, cut rolls into slices 3/4 to 1 inch thick.