Mexican Roll Ups Recipes

MEXICAN ROLL-UPS

Steps:

• I take the cream cheese and let it come to room temperature Then I mix the cream cheese and the ranch mix in a bowl and set aside.
• Take the refried bean and the salsa and mix them in a bowl, until you come up with a runny dip consistency( where you can spread it w/ a knife, but not to runny).
• Take the tortillas one at a time and spread the cream cheese mixture generously over the tortilla. Then take the bean and salsa mixture and put approx 3 tbs for each tortilla and spread around the entire tortilla.
• Then sprinkle 3/4 cup of the shredded cheese evenly over the tortilla, then drain the olives really well and place an olive slice about every inch or so or closer if you want more olives.
• Carefully roll up the tortilla keeping it tight and leaving the ends open. Put into a 13x9 pan and refrigerate until firm. Then remove from the refrigerator and slice each tortilla into 1" pieces and serve on a platter. If taking to a party, it helps to layer the slices putting a piece of wax paper or plastic wrap between each layer.

HEATHER'S MEXICAN ROLL-UPS

Steps:

• Place a small nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it.
• With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Add the turkey or beef to the pan.
• Cook, breaking into chunks with a wooden spoon for 3 to 4 minutes, or until lightly browned and no longer pink.
• Transfer the turkey or beef to a plate. Cover to keep warm.
• Return the pan to medium heat.
• Place the tortilla in the pan. Cook for about 30 seconds per side, or until just warmed.
• Transfer to a serving plate.
• Starting at one side, spread the sour cream evenly over two-thirds of the tortilla.
• Scatter the reserved turkey or beef over the sour cream. Top with the lettuce, tomato, and salsa.
• Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it. Serve immediately.

MEXICAN ROLL-UPS

Steps:

• Combine cream cheese, sour cream, and dip mixes.
• Spread on shells, sprinkle with cheese, roll up.
• Cut into 1"pieces.
• Can be served with salsa.

MAKE-AHEAD MEXICAN ROLL-UPS

Steps:

• Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely.
• Place beans in a colander or strainer and rinse to reduce sodium. Transfer to a large bowl.
• Thaw frozen corn in microwave. Drain and add to bowl. Or, if using can corn, just drain and add to bowl.
• Stir in rice, cheese, and salsa and spoon about 1/2 cup filling on each tortilla and roll or fold up.
• To freeze for future use, wrap eacch in plastic wrap and place in pan in the freezer overnight. When completely frozen, place in freezer safe plastic bag. Seal, label with date and return to freezer.

MEXICAN ROLL UPS

Steps:

• For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
• Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

PRYJ'S SAVORY MEXICAN ROLL-UPS

Steps:

• In a medium bowl, mix the first 6 ingredients until everything is well incorporated into the cream cheese.
• Spread the cream mixture onto a tortilla and top the mixture with a layer of the sliced deli chicken.
• Roll the tortilla tightly and wrap in plastic wrap.
• Refrigerate for 2 hours.
• Remove the rolls from the plastic wrap and cut off the ends. Cut the roll into 1/2" slices.
• Serve with salsa.

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

MEXICAN TORTILLA WRAP ROLL-UPS RECIPE

Steps:

• In a mixer, blend cream cheese and sour cream until smooth. Mix in taco seasoning.
• In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick.
• Sprinkle with toppings and roll up as tight as you can.
• Tuck in the ends and wrap in Saran wrap.
• *Be sure not to over-stuff or they won't roll up.
• Refrigerate overnight or for about 6 hours
• Slice before serving and serve with your favorite salsa (we love Chili's salsa)!

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.