Wednesday, April 27, 2011
Tortilla Roll Ups
Having just fixed ham and cheese roll ups for my lunch, I wondered why I hadn't blogged about these before! Tortilla roll ups are one of the easiest things to make, and the taste combinations are endless. I've read "there must be a hundred ways," but I can come up with more than that just combining different ingredients listed below. You'll need a base, and I'd suggest (see, here are multiple combinations right off the bat):
8 oz. pkg cream cheese, softened (consider flavored or whipped, too)
Mix with 2 tablespoons of sour cream, or butter, or 2 milk
After that, use any combination of your favorite flavors, textures and seasonings.
Green onions, minced
Olives (black or green or both) chopped
Tomato, very thinly sliced
Meats -- thinly sliced turkey, chicken, ham, beef, chipped beef, salmon
Lettuce -- decorative, with color and ruffles
Greens -- spinach and others, color and flavor in one bundle
Crushed chips -- potato, tortilla
Sauces -- salsa, marinara, pesto
Fruits -- cooked or fresh
Vegetables -- cooked or fresh
And, of course, the tortillas -- usually flour. Corn tortillas do not hold together well, but other wrap material could be used, too.
Don't overlook sweet stuff. How about peanut butter with honey and nuts? Maybe a bit of chocolate icing and crush mints? Surely your imagination can go places from there. See, the joy is that you can put whatever you would put between slices of bread or on crackers that you like. There isn't a single recipe, nor could a book hold all of the possible combinations that our minds can conceive.
Do you wonder if something would work? Try it!!
The preparation is extremely simiple -- mix all ingredients except the tortillas and lettuce (and maybe the meat). Spread the mix on the tortillas, laying the lettuce (and meat?) on top -- keeping in mind that thin helps when rolling up!
Roll up. Some recommend wrapping in Cling or Saran wrap before chilling in the refrigerator for a couple of hours or overnight. When ready to serve, cut each roll into 1/2-inch slices.
12 medium size tortillas should make about eight dozen pieces (of course, the cook will have to 'quality test' a couple of end pieces, just to keep them even, right?)