Mexican Vegetable Roll Ups Recipes

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

MEXICAN VEGETABLE ROLL-UPS

Steps:

• In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended.
• Stir in corn, beans, cilantro, tomato, green chilis and salsa.
• Spread cream cheese mixture over each tortilla to edges.
• Roll up each; cut off tapered ends.
• Wrap each tortilla roll in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours.
• To serve, cut each roll into 1-inch slices.
• Garnish with cilantro sprigs.

VEGGIE RANCH TORTILLA PINWHEELS

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.

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:

• 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.