Time 3h15m Yield 30 Number Of Ingredients 7 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.
Time 15m Yield 8 servings Number Of Ingredients 4 Steps:
Mix reduced-fat cream cheese and dressing in small bowl until blended. Combine vegetables. Spread 2 Tbsp. cream cheese mixture onto each tortilla; top with 1/4 cup vegetable mixture. Roll up; wrap in plastic wrap. Refrigerate 30 min. Cut in half to serve.
Time 40m Yield 4 servings. Number Of Ingredients 7 Steps:
Spread tortillas with Neufchatel; cover evenly with beans. Top with remaining ingredients; roll up tightly. Refrigerate 30 min. Serve with TACO BELL® Thick & Chunky Salsa.
Time 15m Yield 25 Number Of Ingredients 6 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.
More about “veggie tortilla roll ups recipes”
Time 25m Yield about 5 dozen. Number Of Ingredients 9 Steps:
In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.
