Best 8 Tortilla Rollups I Recipes

TORTILLA ROLLUPS

Steps:

• In bowl, stir together cream cheese, 2 tbsp (25 mL) of the salsa, Cheddar cheese and cilantro, combine thoroughly.
• Place tortillas on work surface. Divide and spread the cheese mixture evenly among tortillas, leaving a 1-inch (2.5-cm) border around the outside of the tortilla.
• Spoon 1 tbsp (15 mL) of the remaining salsa in a straight line 1-inch (2.5 cm) from the bottom end of each tortilla (end closest to you).
• Starting from the side of the tortilla with the salsa, roll up jelly-roll-style.
• Place rolled tortilla on a piece of waxed paper or plastic wrap and roll to enclose the tortilla; twist or fold ends to seal.
• Place in the refrigerator for at least 1 hour and up to 8 hours.
• Remove roll-up from wrap and slice both ends from each roll; discard.
• Slice each roll-up into 1/2-inch (1.25 cm) slices on the diagonal, to produce 8 slices each.
• Place slices on serving tray and garnish with fresh sprigs of cilantro.

TORTILLA ROLL UPS

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.

TORTILLA ROLLUPS

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.

VEGGIE TORTILLA ROLL-UPS

Steps:

• In medium bowl, mix all ingredients except tortillas. Spread about 1/2 cup of the cheese mixture over one side of each tortilla. Tightly roll tortilla up. Repeat with the remaining tortillas and cheese mixture.
• Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1-inch slices.

TORTILLA ROLLUPS IV

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.

TORTILLA ROLL-UPS

Steps:

• Spread each tortilla with 1 tablespoon cream cheese. Top with a slice of ham. Combine cabbage, carrot and dressing; divide evenly between tortillas. Sprinkle with cheese. Roll tightly; wrap in plastic. Chill at least 1 hour before serving.

TASTY TORTILLA ROLL-UPS

Steps:

• In a small bowl, beat cream cheese. Stir in green onions, green chilies, olives pimientos, pecans and garlic powder. Spread over tortillas. Roll up tightly. Wrap in plastic. Refrigerate for at least 2 hours. Cut into 1/2-in. pieces.

THE BEST MEXICAN TORTILLA ROLL UPS

Steps:

• In a large bowl with an electric mixer cream the cream cheese until smooth.
• Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
• Mix well with a spoon.
• Spread the mixture on the flour tortillas.
• I use about 1/4 to 1/3 cup for each tortilla.
• Cut in 1 inch slices and serve with additional salsa to dip into.