Fiesta Tortilla Roll-Ups
Flour tortillas rolled up with picante-seasoned cream cheese, fresh spinach, roasted red peppers and turkey breast make flavorful pinwheel appetizers.
Ingredients
1 package (8 ounces) light cream cheese, softened
0.5 cup Pace® Picante Sauce
1 sliced green onion, chopped (about 2 tablespoons)
6 ( 8-inch) flour tortilla, warmed
1 cup shredded spinach leaves or shredded romaine lettuce
3 thin slices cooked turkey breast, cut in half
2 ounces (about 1/4 cup) chopped pimiento or roasted red pepper
0.5 cup Pace® Picante Sauce
1 sliced green onion, chopped (about 2 tablespoons)
6 ( 8-inch) flour tortilla, warmed
1 cup shredded spinach leaves or shredded romaine lettuce
3 thin slices cooked turkey breast, cut in half
2 ounces (about 1/4 cup) chopped pimiento or roasted red pepper
Instructions
Stir the cream cheese, picante sauce and onion in a medium bowl.
Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes.
Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping.
Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes.
Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping.
Fiesta Tortilla Roll-Ups
Flour tortillas rolled up with picante-seasoned cream cheese, fresh spinach, roasted red peppers and turkey breast make flavorful pinwheel appetizers.
Directions
Print
Stir the cream cheese, picante sauce and onion in a medium bowl.
Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes.
Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping.
Ingredients
1 package (8 ounces) light cream cheese, softened
0.5 cup Pace® Picante Sauce
1 sliced green onion, chopped (about 2 tablespoons)
6 ( 8-inch) flour tortilla, warmed
1 cup shredded spinach leaves or shredded romaine lettuce
3 thin slices cooked turkey breast, cut in half
2 ounces (about 1/4 cup) chopped pimiento or roasted red pepper
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