Weeki Wachee Roll Up Recipes

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

WEEKI WACHEE ROLL UP

Steps:

• 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.