22
Apr
Set them on a plate and cover it with plastic wrap. Roll up and wrap in plastic wrap.
Spread the filling up to about a 12 inch from the edge of the tortillas.
Southwest tortilla roll ups. Spread about 3 tablespoons cheese spread on tortilla. Partially cover lower third of tortilla with 13 of salmon. Using 15 of avocado mixture make a band across center of tortilla.
In a small bowl beat cream cheese and sour cream until smooth. Stir in the cheddar cheese picante sauce olives taco seasoning and soup mix. Roll up jelly-roll style.
Refrigerate for at least 1 hour. Just before serving cut into 1-in. For neater slices avoid overfilling the tortilla and roll tightly.
Before serving cut the tortilla on the diagonal. Roll up the tortillas. Set them on a plate and cover it with plastic wrap.
Chill in the refrigerator for about 2 hours or until firm. Then using a serrated knife cut the tortillas into 12-inch. In a medium bowl mix together GO VEGGIE Vegan Plain Cream Cheese taco seasoning cumin and salt until well combined.
Stir in corn black breaks and cilantro. Spread the mixture equally. In a bowl combine cream cheese chicken bacon and salsa.
Gently stir until well combined. Spread chicken mixture on each tortilla. Roll up and wrap in plastic wrap.
Spread the filling up to about a 12 inch from the edge of the tortillas. Roll up the tortillas tightly and wrap them in plastic wrap this will help them keep there shape. Refrigerate them for at.
Tortilla Roll-Ups Salad Sunday November 13 2011 Lunch. Will be at our small group with church Will be taking Hot Bacon and Swiss Dip to small group For Halloween this year Luke was a construction worker.