Spread 1 T dressing on each tortilla, covering entire surface.
Top each with lettuce leaf and half of beef, cheese and onion.
Roll up each tortilla tightly.
To serve, cut roll-ups into 1-inch slices.
Insert cocktail toothpick into each to secure.
Serve with pickle wedges.
Note: I find it easier to chill the tortilla before slicing.
In a food processor, chop green onions, jalapenos, black olives and Cheddar cheese.
Mix in cream cheese and sour cream. Spread mixture thinly and evenly over flour tortilla.
Roll tortilla up.
Wrap Tortilla Roll-Ups in damp paper towel and refrigerate until chilled.
In a small mixing bowl beat cream cheese until smooth. Stir in sour cream, salsa, taco seasoning and garlic powder until well blended. Add in the olives, chilies, cheese and scallions.
Spread 1/2 cup cheese mixture on each tortilla. Roll up jelly roll style. Wrap in cling wrap. Refrigerate 2 hours (overnight is best).
Slice in 3/41-in pieces. Secure with toothpick. Serve with additional salsa.
Pinwheels may be prepared ahead of time and frozen. Thaw in refrigerator.
urface until just smooth then roll out into a 16x12 inch
ood.) Spoon mixture into each tortilla. Roll up and place in greased
Beat cream cheese until smooth.
Add remaining ingredients. Mix well.
Spread 1 heaping tablespoon on each tortilla.
Roll tightly.
Place seam side down on cookie sheet.
Chill 2 hours. Slice each tortilla roll into four pieces.
Yields 4 dozen roll-ups.
Spread dressing and salsa on each tortilla; sprinkle with cheese.
Top with lettuce and meat; roll up.
For hot roll-ups; prepare as directed, except omit lettuce.
Wrap each tortilla in paper towel.
Microwave on High 1 minute or until thoroughly heated.
Beat the cream cheese until smooth.
Add salsa, green onion, garlic salt and chili powder, mixing well.
Spread a heaping tablespoonful of the cream cheese mixture on each tortilla.
Roll up each tortilla tightly, jelly roll fashion, and place seam side down on a baking sheet.
Cover and chill at least 2 hours.
Slice each roll into 4 pieces.
Top each appetizer with a small amount of guacamole and a small red chili pepper, if desired.
Serve with additional guacamole.
Yields 4 dozen roll-ups.
Mix cream cheese, peppers, onions and garlic salt.
Spread 1/2 of mixture on each shell and roll up.
Chill.
Slice into bite-size pieces and serve with picante sauce.
Recipe is easily doubled to feed a larger crowd.
Soften cream cheese and mix in the Ranch dip packet.
Chop bell pepper.
Chop cilantro.
Spread cream cheese mix on tortilla. Sprinkle chopped bell pepper over cream cheese.
Sprinkle green chilies over.
Sprinkle grated cheese and cilantro.
Roll tortilla and secure with a toothpick.
Repeat until all ingredients are used, usually makes 4 Roll-Ups.
Wrap each in aluminum foil and chill at least 3 hours.
Slice before serving.
Serve with salsa.
Mix eggs, softened cream cheese, salt and pepper (a dash), crumbled cooked crispy bacon, ham, green onions, cheese and milk together well.
Cook until done but not dry (real moist).
I use microwave on Medium and stir in between time until done.
Do not overcook.
Fill each tortilla shell with egg mixture.
Serve warm with salsa and chips or jellies.
For decoration you can arrange roll-ups in a circle to make a wreath with salsa bowl or jelly bowl in the middle.
In a mixing bowl, stir the cream cheese, onion, sour cream, and taco seasoning until well blended and smooth.
Fold in cheddar cheese, chiles, tomatoes, and hot sauce.
Spread mixture on tortillas; roll up tortillas.
For easier cutting, refrigerate roll-ups until cream cheese mixture is firm.
Slice and serve cold with salsa and guacamole, if desired.
radually, stirring constantly. Cool.
Roll biscuit dough into 1/4
Brown sausage and drain off fat.
Stir in cottage cheese and flour.
Add oregano, basil and garlic powder to the spaghetti sauce.
Stir in 1/2 cup of the spaghetti sauce into the sausage mixture.
Spoon about 1/3 cup meat mixture onto each tortilla; roll up jelly roll style.
Place tortillas, seam side down, in a 9 x 13-inch baking pan.
Pour remaining spaghetti sauce over tortillas. Bake covered at 375\u00b0 for 35 to 40 minutes.
Uncover; sprinkle Mozzarella cheese atop.
Bake 3 minutes or until cheese melts.
resh minced garlic and cook for 1 minute, or until fragrant
Mix olives, onions, chilies, cheese and sour cream together in a bowl.
Add salt and pepper to taste.
Take spoonful of mixture and place in the center of tortilla, roll up.
Let roll-ups refrigerate at least 1 hour before slicing in 1 inch slices.
Serve with the Salsa of your choice on the side.
Quickly dip tortillas in hot oil, just to soften and make pliable.
Drain on paper towel and blot to remove any excess oil. Set aside.
Combine whipped cream cheese, mayonnaise, mustard, garlic powder and hot pepper sauce, mixing well.
Spread cream cheese mixture on each tortilla.
Arrange layers of ham or turkey, cheese slices and lettuce on each tortilla, as desired. Roll up tightly as a jelly roll.
Wrap securely in plastic wrap. Chill overnight.
In a bowl stir together cream cheese, artichoke hearts, pimiento and oregano.
Spread cream cheese mixture onto tortillas. Divide remaining ingredients between the tortillas.
Roll up tortillas.\tCover and chill seam sides down for 2 to 24 hours. Cut roll-ups into one inch slices.
In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
Slice the roll ups and serve.
Mix cream cheese, beans, seasoning mix, onion and grated cheese.
Spread on tortillas.
Roll each tortilla tightly, jelly roll fashion, and place seam side down on a baking sheet.
Cover and refrigerate for 2 hours.
Slice each in 1-inch slices and serve.