Any personal recipes for tortilla roll ups for a party..any variety please?

Answer 1

Pineapple 'n' Ham Sandwich Roll-ups

6 corn tortillas (about 6-inches)
1 8-ounce package cream cheese with pineapple, softened
1/4 cup chopped walnuts or pecans
1/8 teaspoon pumpkin pie spice or ground cinnamon
1 6-ounce package thinly sliced ham (about 18 slices)
6 lettuce leaves (6 to 12)
In small bowl, combine cream cheese, nuts and spice. Mix well. For each roll-up, Briefly cook corn tortilla on both sides in non-stick skillet (about 1 minute). Do not brown. Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2 inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic wrap.


Spinach, Mushroom and Mozzarella Wrap

1 tablespoon olive oil
8 ounces fresh white mushrooms, sliced (about 2-1/2 cups)
1 teaspoon minced garlic
2 (10-inch) flour tortillas
1/2 pound fresh spinach, trimmed and steamed
OR
1/2 pound arugula, trimmed and steamed
1 plum tomato, diced
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

1. Preheat oven to 350ºF. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.

2. On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters.

Serve hot or at room temperature with a mixed green salad, if desired

Beef and Cheese Burritos

1 1/2 pounds ground beef
1 1/4 cups thick and chunky salsa, prepared
1/2 pound Velveeta Process Cheese Spread, cut up
8 flour tortillas, warmed

TOPPINGS
Thinly sliced lettuce
Chopped tomato
Ripe olive slices

1. In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until no longer pink. Pour off drippings.

2. Stir in salsa and Velveeta; heat until melted.

3. To serve, spoon approximately 1/3 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.

Answer 2

I am a Pampered Chef consultant, and I know a recipe that is different from the traditional tortilla dishes. The recipe is as follows. For more info about products and consulting, visit
www.pamperedchef.biz/ candiceskitchen

Enjoy!

Spicy Tuna Wraps

Ingredients:
1/2 cup (125 mL) light mayonnaise
1-2 tbsp (15-30 mL) seeded and finely chopped jalapeno pepper
2 tsp (10 mL) lime juice
1 can (6 oz/170 g) water-packed chunk light tuna, drained and flaked
6 (7-in./18 cm) flour tortillas
2 cups (500 mL) thinly sliced iceberg lettuce
1/2 cup/125 mL (2 oz/60 g) shredded Mexican cheese blend
1-2 plum tomatoes, seeded and diced
Optional toppings such as diced avocado, sliced green onions or snipped fresh cilantro

Directions:
1. In medium bowl, combine mayonnaise, jalapeño pepper and lime juice; mix well. Drain tuna using Can Strainer. Stir tuna into mayonnaise mixture.

2. Spread tuna mixture evenly over each tortilla to within 1/4 inch (6 mm) of edge. Top with lettuce, cheese and tomato, pressing lightly. If desired, arrange additional toppings over filling. Roll up each tortilla tightly or fold in half and serve immediately.

Yield: 6 wraps

Nutrients per serving: U.S. Nutrients per serving (1 wrap): Calories 290, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 28 g, Protein 12 g, Sodium 550 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2003

Answer 3

One can green chili's drained
One onion peeled
One can cream of chicken soup
1 cup cheddar cheese
1 lb chicken or beef cooked
corn or flour tortilla shells, soft (about 12-15)
1 can enchillada sauce
1 cup additional cheddar cheese

Blend the 1st four ingrediants in a blender until smooth
pur on top of the chicken or beef in a bowl and stir together
Pour a small amt of enchillada sauce in the bottom of a baking pan.
Take tortillas and spread out flat on a table or chopping board, put chicken mix in center, put a small amt of enchillada sauce on top, roll up, place seam down and put in pan.
When you have filled the pan, top tortillas with more cheddar cheese (more the better)
Bake at 425 for 15-25 minutes or until brown.
Cut into smaller portions or leave as is, serve with leftover enchillada sauce on a bed of lettuce surrounded by diced tomatoes.

Answer 4

1 pkg. tortillas (for fun, go for the colored ones like spinach or tomato)
1 8oz brick cream cheese, softened
1 packet Hidden Valley Ranch dip
lettuce leaves
Assorted meats and cheeses, sliced

In bowl combine the cream cheese and ranch packet. Spread 1 tbsp. of mixture on each tortilla, top with lettuce, meats and cheeses, roll into wraps and secure with toothpicks to keep from unrolling. Chill overnight. Slice into bite sized pieces when ready to serve.

Answer 5

Easy. Soften up some cream cheese in your mixer and spread it on the tortilla then just sprinkle with what ever you like. I like taco meat, diced tomato, black olives, cheddar cheese and green onion but you can do about anything! The cream cheese will firm up when you chill it, then slice to the size you want.

Answer 6

Mix cream cheese and salsa..spread on tortillas. Roll them up and refrigerate until the cream cheese firms up, then slice into bite size pieces. My sister used to make these and everybody loved them.

Answer 7

so easy and lots of possibilities.
lunchmeat-turkey,roastbeef, bavarian ham or pepperoni
cream cheese
raw spinach
tomato
onion
tortillas
roll it up/and cut at an angle into thirds

here's another
raw
bean sprouts
red pepper
green pepper
red onion
pea pods
spinach
peanut sauce
tortillas
roll them up/cut at an angle into thirds

Answer 8

nope

Answer 9

go to allrecipes.com!