Mexican Turkey Tortilla Roll Ups Food

EASY TURKEY-TORTILLA ROLL-UPS

Steps:

• Spread tortillas with cream cheese; top with remaining ingredients.
• Roll up and cut each into 4 slices.

MEXICAN TURKEY ROLL-UPS

Steps:

• In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa and sliced ripe olives if desired.

EASY TURKEY-TORTILLA ROLL-UPS

Steps:

• Spread tortillas with reduced-fat cream cheese; top with turkey.
• Place lettuce on bottom halves of tortillas; roll up, starting at bottom edges.
• Cut each into 4 slices.

TURKEY, BACON AND RANCH TORTILLA ROLL-UPS

Steps:

• Arrange the bacon in a single layer in a large nonstick skillet and cook over medium heat, flipping occasionally, until well browned and crisp, 6 to 8 minutes. Drain on a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and wipe out the skillet; reserve both. Once the bacon has cooled slightly, roughly chop into small pieces.
• Lay 1 tortilla on a clean work surface. Top with 3 slices of the cheese, tearing some of the slices to fit in an even layer. Next, top with 3 slices of the turkey, making sure to cover the cheese completely. Spread 1 tablespoon of the ranch dressing over the turkey, then sprinkle with half of the chopped bacon. Tightly roll up the tortilla, tucking the filling in as you go. Wrap tightly in a 12-by-12-inch piece of foil, pinching the ends to seal. Repeat with the remaining tortilla, cheese, turkey, ranch and bacon.
• Combine the hot sauce and butter in a small saucepan and cook over medium heat, stirring occasionally, until the butter has melted and the sauce is smooth, about 4 minutes. Keep warm.
• Return the reserved skillet to the stove over medium heat. Place the foil-wrapped rolls in the skillet and cook, turning occasionally, until heated through, about 4 minutes per side. (Wrapping and cooking the rolls in foil first will help keep their shape for easy slicing.) Remove the rolls and discard the foil. Add 1 tablespoon of the reserved bacon fat to the skillet. Return the rolls to the skillet, seam-side down, and cook until the tortilla is well browned on all sides, 1 to 2 minutes per side.
• Slice each roll crosswise into about 10 pinwheels. Serve with the Buffalo sauce and more ranch dressing, for dipping.

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 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:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.

TORTILLA ROLLUPS

Steps:

• Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

TURKEY TORTILLA ROLL-UPS

Steps:

• Spread 2 tablespoons sour cream over each tortilla. Top with turkey, cheese, lettuce, olives and salsa. Roll up each tortilla tightly; wrap in plastic. Refrigerate until serving.

TORTILLA ROLL UPS

Steps:

• In a mixing bowl beat softened cream cheese and ranch dressing mix until smooth.
• Add red pepper, celery, onions, and olives (if using), mix well.
• Spread about 3/4 cups on each tortilla.
• Place slices of the deli meat on top of the cream cheese mixture.
• Roll up tightly and wrap in plastic wrap.
• Refrigerate for at least 2 hours.
• Slice into 1/2 inch pieces.

THE BEST MEXICAN TORTILLA ROLL UPS

Steps:

• In a large bowl with an electric mixer cream the cream cheese until smooth.
• Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
• Mix well with a spoon.
• Spread the mixture on the flour tortillas.
• I use about 1/4 to 1/3 cup for each tortilla.
• Cut in 1 inch slices and serve with additional salsa to dip into.

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.