Tortilla Rollups With Beef Food

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.

ROAST BEEF AND SWISS TORTILLA ROLL-UPS

Steps:

• Spread 1 tablespoon dressing on each tortilla, covering entire surface. Top each with lettuce leaf and half of beef, cheese and onion. Roll up each tortilla tightly.
• To serve, cut roll-ups into 1-inch slices. Insert cocktail toothpick into each to secure. Serve with pickle wedges.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

TORTILLA ROLLUPS WITH BEEF

Steps:

• 1. Soften your cream cheese and add the ranch dressing mix. Chop your dried beef in a food processor until the slices are small pieces. Add to cream cheese mixture and mix well.
• 2. Warm each tortilla in microwave for about 10 seconds. Spread cream cheese filling over the tortilla all the way to the edges. Start at one end and roll the tortilla up tightly. Repeat with remaining tortilla shells.
• 3. Refrigerate for about an hour or so. Remove from refigerator and slice into 1/2 to 1 in slices. Serve on a pretty platter!

CHEESY BEEF TORTILLA ROLL-UPS

Steps:

• Heat large non-stick frypan over medium-high heat; cook and stir beef and peppers 5 minutes, or until meat is no longer pink.
• Add tomatoes and oregano; bring to a boil, reduce heat and simmer 10 minutes.
• Stir in 1/4 cup of the feta. Place tortillas on clean work surface.
• Line each tortilla with 1/4 cup spinach leaves.
• Spoon 1 cup meat mixture over bottom half of each tortilla.
• Sprinkle remaining feta cheese over meat filling.
• Roll each tortilla, burrito-style; cut in half.

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.

CHRISTMAS TORTILLA ROLLUPS

Steps:

• In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla.Sprinkle on the red and green bell pepper, as well as the green onion. Roll them up nice and tight, then wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours. Before serving, slice into 1/2 to 3/4 inch slices and serve on a platter. Options: Add shaved turkey, prosciutto, ham, or any meat. Add fresh herbs if you have them.

TORTILLA ROLL-UPS

Steps:

• Spread each tortilla with 1 tablespoon cream cheese. Top with a slice of ham. Combine cabbage, carrot and dressing; divide evenly between tortillas. Sprinkle with cheese. Roll tightly; wrap in plastic. Chill at least 1 hour before serving.

ROAST BEEF TORTILLA ROLL UP

Steps:

• In a small bowl, mix together cream cheese, sour cream, green onion, horseradish, mustard and cheese.
• Spread 1/3 of cream cheese mixture on one tortilla.
• Place 1/3 of roast beef on top of cream cheese layer.
• Roll tortilla very tight into a log and then wrap in cling wrap.
• Repeat process with other two tortillas.
• Chill in refrigerator for at least one hour before slicing.
• Slice into 1 inch pieces with serrated knife.

TORTILLA ROLLUPS

Steps:

• In bowl, stir together cream cheese, 2 tbsp (25 mL) of the salsa, Cheddar cheese and cilantro, combine thoroughly.
• Place tortillas on work surface. Divide and spread the cheese mixture evenly among tortillas, leaving a 1-inch (2.5-cm) border around the outside of the tortilla.
• Spoon 1 tbsp (15 mL) of the remaining salsa in a straight line 1-inch (2.5 cm) from the bottom end of each tortilla (end closest to you).
• Starting from the side of the tortilla with the salsa, roll up jelly-roll-style.
• Place rolled tortilla on a piece of waxed paper or plastic wrap and roll to enclose the tortilla; twist or fold ends to seal.
• Place in the refrigerator for at least 1 hour and up to 8 hours.
• Remove roll-up from wrap and slice both ends from each roll; discard.
• Slice each roll-up into 1/2-inch (1.25 cm) slices on the diagonal, to produce 8 slices each.
• Place slices on serving tray and garnish with fresh sprigs of cilantro.

ROAST BEEF AND SWISS TORTILLA ROLL-UPS

Steps:

• Spread 1 T dressing on each tortilla, covering entire surface.
• Top each with lettuce leaf and half of beef, cheese and onion.
• Roll up each tortilla tightly.
• To serve, cut roll-ups into 1-inch slices.
• Insert cocktail toothpick into each to secure.
• Serve with pickle wedges.
• Note: I find it easier to chill the tortilla before slicing.

TORTILLA PINWHEELS WITH CREAM CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed.
• Spread mixture thinly and evenly over tortillas to within about 1/4 inch of the edges.
• Roll each filled tortilla up jellyroll fashion, wrap each tortilla in plastic wrap, and refrigerate if you're making ahead.
• Serve with your favorite salsa or a few different dips. Ranch dressing, guacamole , and sour cream are all good choices. Slice, serve, and enjoy.