Servings: 8-12
You’ll need (at least 4 hours prep time):
1 pkg. of 8 low fat burrito sized tortillas
8 oz. (1 pkg.) fat free cream cheese
8 oz. fat free sour cream
1 cup shredded fat free cheddar cheese
1 bunch green onions (finely chopped)
1 small jar pimentos (finely chopped)
1 small jar or ½ med. jar pimento stuffed green olives (finely chopped)
1 small jalapeno or 5-6 slices from jar (finely chopped)
1 cup of your favorite salsa
In a large mixing bowl mix together until smooth: cream cheese, sour cream, shredded cheddar cheese, green onions, pimentos, green olives and jalapeno.
Using a spatula spread mixture evenly onto each tortilla. Roll each tortilla up into a rolled up wrap and place in rectangular storage container that has a sealed cover. After making all roll-ups, seal container and refrigerate at least three hours (overnight if possible).
Remove from fridge after at least 3-4 hours, until chilled, using a sharp knife cut into ½” wide sliced discs.
Serve on a platter with a dish of salsa for dipping and enjoy!
Note from Karen:This recipe has been requested many times by many people over the years. My Low Fat Mexican Roll-ups are definitely worth the extra four hours preparation time, which also includes the three hour refrigeration time.
You’ll need (at least 4 hours prep time):
1 pkg. of 8 low fat burrito sized tortillas
8 oz. (1 pkg.) fat free cream cheese
8 oz. fat free sour cream
1 cup shredded fat free cheddar cheese
1 bunch green onions (finely chopped)
1 small jar pimentos (finely chopped)
1 small jar or ½ med. jar pimento stuffed green olives (finely chopped)
1 small jalapeno or 5-6 slices from jar (finely chopped)
1 cup of your favorite salsa
In a large mixing bowl mix together until smooth: cream cheese, sour cream, shredded cheddar cheese, green onions, pimentos, green olives and jalapeno.
Using a spatula spread mixture evenly onto each tortilla. Roll each tortilla up into a rolled up wrap and place in rectangular storage container that has a sealed cover. After making all roll-ups, seal container and refrigerate at least three hours (overnight if possible).
Remove from fridge after at least 3-4 hours, until chilled, using a sharp knife cut into ½” wide sliced discs.
Serve on a platter with a dish of salsa for dipping and enjoy!
Note from Karen:This recipe has been requested many times by many people over the years. My Low Fat Mexican Roll-ups are definitely worth the extra four hours preparation time, which also includes the three hour refrigeration time.
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