My good friend, Donna Gee, takes these roll-ups everywhere. If she doesn't bring them to a party, people have been to ask, "Hey, where are those 'tortilla thangs' you always bring?'
My good friend in Houston, Texas is Donna Gee. I always wanted to be like her - tall, thin, blonde, math whiz, and a good cook. Back when I was young and single, I just never cooked. Donna, however, always made these delicious and EASY tortilla roll-ups for an appetizer and brought them to many, many parties we attended. One year at Christmas, I went to Mississippi to my parents' for the holidays. Channeling my inner-Donna, I decided to make an appetizer to surprise everyone with my cooking skills. Surely Donna's Tortilla Roll-ups were the best idea!
Now, I didn't have her recipe and she was out of town for the holidays. These were the days before cell phones and computers; you couldn't easily reach someone for a recipe. I decided to wing it. I can tell you that substituting GREEN olives does not work, nor does using bottled Ranch dressing work; don't try either one! |
1 package flour tortillas
3 (8-ounces) packages cream cheese, softened
1 red bell pepper, chopped fine
1 can pitted black olives (NOT GREEN), drained
4 green onions, chopped fine
1 package Ranch Salad Dressing Mix
3 (8-ounces) packages cream cheese, softened
1 red bell pepper, chopped fine
1 can pitted black olives (NOT GREEN), drained
4 green onions, chopped fine
1 package Ranch Salad Dressing Mix
- You can chop the veggies by hand or dump all the veggies in a food processor and chop.
- Add the cream cheese and Ranch Dressing Mix to the chopped veggies and stir.
- Spread the mixture on the tortillas.
- Roll the tortillas in a rectangular pattern. (Donna's a former math teacher, can you tell?)
- When rolling, the goo should only be in teh middle, not oozing out the edges.
- Chill overnight, then cut into 3/4 -inch pinwheel circles.