Tortilla Rollups
Submitted by happyzhangbo
No-cook tortilla rollups with cream cheese, ranch, chunky salsa, and cheddar on whole wheat tortillas. Chill, slice into pinwheels, and watch them vanish at any party.
YIELD
26 servingsPREP
6 minCOOK
9 minREADY
16 minThese are the appetizer you bring to every potluck, game day spread, and holiday party because they never, ever fail.
Softened cream cheese gets mixed with sour cream, fiesta ranch seasoning, chunky salsa, and shredded cheddar into a tangy, slightly spicy spread that tastes way more complex than the five minutes it takes to stir together.
Smear it onto whole wheat tortillas, roll them tight, chill until firm, then slice into colourful little pinwheels that look like you hired a caterer.
Makes 26 pieces from 10 tortillas, and you will need every single one. These get demolished.
Kitchen Tips
- Soften the cream cheese fully before mixing. Cold cream cheese leaves lumps that tear the tortillas when you spread.
- Roll the tortillas tightly and wrap each one in plastic wrap before chilling. This holds the shape so slices stay round.
- Chill at least 2 hours before slicing. The filling needs time to firm up or the pinwheels will squish and ooze when you cut them.
- Use a sharp, non-serrated knife and wipe the blade between cuts for clean, neat slices.
Ingredients
Directions
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 ¾ inch slices and arrange on a large serving platter.
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