In a small bowl, combine cream cheese and chives. using a small spatula, spread the cream cheese mixture evenly over each tortilla within about 1 inch of the edge.
Spread a thin layer of hummus over the cream cheese. Layer carrots, sprouts, tomatoes, and lettuce and then sprinkle with cheese. Carefully roll up each tortilla.
Wrap each tortilla roll tightly in plastic wrap and chill for at least 30 minutes or until ready to serve.
To service slice each roll into 3 pieces.
Mix first 6 ingredients together.
Spread 1 T pesto on 1 tortilla, repeat with 2nd tortilla.
Divide greek salad among tortillas and roll-up.
Slice in half and enjoy.
Mix dressing ingredients together.
Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.
Place hot dogs between two paper towels and microwave on high for 20 seconds. Remove from towels and reserve the hot dogs hot.
Lay one slice of American cheese on the center of each tortilla.
Place hot hot dogs on top of each slice of cheese. Roll up each tortilla/cheese/hot dog by simply rolling from one end to the other.
Place all four hot dog roll ups in the microwave and cook for an additional 10 to 12 seconds to fully melt the cheese and warm the tortillas.
Remove from microwave and serve each hot dog roll up whole.
pread a thin layer on tortillas.
When you spread across
Combine all ingredients except tortillas.
Spread mixture over tortillas and roll up like jelly roll.
Refrigerate until firm then slice into rolls.
Good for 3 to 4 days in refrigerator.
Mix ingredients, sour cream, cream cheese, Cheddar cheese, green onions, pimentos and garlic salt.
Spread mixture on tortillas.
Roll up and chill tortillas.
Cut tortillas in 3/4-inch slices.
Serve with salsa for dipping.
Mix cheese, cream cheese and sour cream until smooth.
Add chilies and olives; mix well.
Spread on tortillas to within 1/2 inch of edge.
Roll up, starting at one edge.
Wrap in plastic wrap.
Refrigerate about 6 hours.
Slice into 1/2-inch slices and serve with picante sauce.
Let tortillas stand at room temp while preparing filling.
Combine cream cheese and mayo until creamy add olives, ham and onions mix evenly.
Spread a thin layer on top of each tortilla.
Tightly roll up each tortilla.
Wrap individually in foil or plastic wrap.
Refrigerate for 3 hours or overnight.
To serve, cut into 3/4-inch diagonal slices.
beat cream cheese with electric mixer.
beat in dip until well blended.
stir in carrot broccoli onion and bacon.
spread mixture on tortillas to edges.
roll up and chill 2-8 hours.
cut each roll into 8 pieces.
Mix ham and cream cheese; stir in pineapple, onion and honey. Spread on tortillas and roll up jelly roll style.
Store overnight in cold cut keeper, slice thin and serve with sauce.
Mix mayonnaise, mustard and honey to your taste.
Boil chicken
breasts
in garlic salt water until done. Cut in cubes.
Mix
cheeses,
soup
and milk.
Add chicken to mixture. Lay
tortillas in Pyrex dish.
Place chicken mixture in center of tortilla.
Roll up.
Place tortillas side by side with seam side down.
Bake
in
a\t350\u00b0
oven for 25 minutes. Sprinkle a
small amount
of\tcheese\tover tortillas and bake until melted.
Serves 10 to 12 people.
Mix ingredients together and spread on tortillas. Roll up and chill in refrigerator. Slice when ready to serve.
Mix ingredients.
Spread on tortillas with a knife.
Roll up tightly.
Chill 2 hours.
Cut rolls into 1-inch slices.
Arrange on serving dish.
Serve with picante sauce.
Brown hamburger meat and pork sausage together. Drain off excess fat.
Add picante sauce and Velveeta cheese, chopped. Simmer until cheese is melted, constantly stirring it.
Remove off burner. Roll up in soft tortillas. Warm tortillas, if desired.
glass baking dish.
Roll up the fillet beginning with the
Mix all ingredients (except tortillas and picante sauce) until smooth.
Spread mixture on tortillas and roll up.
Wrap tortillas in damp paper towels and place in Ziploc baggies.
Chill until ready to serve.
Roll up filling in tortillas.
Place seam side down in a 9 x 13-inch pan.
Sprinkle with cinnamon.
Dissolve sugar and butter in water.
Pour over tortillas.
Bake 30 to 40 minutes at 375\u00b0.
Cream the cream cheese; add sour cream and lemon and blend well.
Drain green chiles; stir in with green onions.
Spread 1/8 of mixture on one flour tortilla to within 1/2-inch of edges. Roll up all 8 tortillas.
Chill several hours, covered tightly. Remove and slice in 3/4-inch pieces.
Secure with toothpick; serve with Pace picante for dipping.
Mix all ingredients together and spread 1 tablespoon onto tortilla, roll up and cut into thirds.
Serve cold with picante sauce to dip in.