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Tittle : Mexican Tortilla Roll Ups
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Mexican Tortilla Roll Ups

Mexican Tortilla Roll Ups

Summer weather has arrived in the Midwest, at least some days it actually feels like Summer. For Mister Tipsy and Me, this means beach days, and lots of time sitting on our deck. For others it means feeding their kids all day long. Summer is a great time to keep easy to grab and eat snacks and meals on hand. These Mexican Tortilla Roll Ups are just one of many easy to make, and easy to eat recipes I always have in my fridge in the Summer months. What I love about these Mexican Tortilla Roll Ups is how versatile they are. They are perfect for a quick mid morning snack, a solid lunch option, something fun to serve for cocktail hour, and you can add proteins if you want to bulk them up for a dinner idea.

One of the things I like most about these Mexican Tortilla Roll Ups, or any roll ups for that matter, is how easy they are to make and how they are an affordable option if you need to feed a crowd. All that I needed for these roll ups were:

1 Package of Burrito Tortillas

1 8oz package of Cream Cheese

1.5 Cups of Shredded Taco Cheese

2 Cups of Shredded Lettuce

3 Green Onions, Sliced Thin

1 C of Salsa

2 T of Sour Cream

1 Packet of Taco Seasoning

I got everything I needed for these roll ups at Aldi and everything I bought for these was under $3, most things were under $2. I also used just a little of the lettuce, cheese, green onions, Salsa and Sour Cream which left me with enough leftover to use in a second recipe. I went ahead and priced out the cost of each of the items so you can see just how affordable this recipe was to make.

Cost

1 Package of Burrito Tortillas .79

1 8oz package of Cream Cheese 1.29

1.5 Cups of Shredded Taco Cheese 2.49

2 Cups of Shredded Lettuce .79

3 Green Onions, Sliced Thin 1.15

1 C of Salsa 2.99

2 T of Sour Cream 1.79

1 Packet of Taco Seasoning .55

As you can see the ingredients for this recipe totaled less than $12.00. 11.84 cents to be exact. As I mentioned,I had leftovers of some of the ingredients to use in a second recipe. This recipe also makes enough to feed 10 to 12 people if you’re serving as an appetizer and at least 6 if you’re feeding as a meal.

The steps for this recipe are also very easy. There are just two tricks to getting this recipe perfect.

Pro Tip

1.Let your sour cream sit out until it gets to room temperature.

2.Make sure your tortillas are also room temperature before spreading the cream cheese on them.

The Steps are as follows:

1.Using a stand or hand mixer, whip your cream cheese until light and fluffy. Add in two tablespoons of sour cream and continue to whip so that the mixture is light and fluffy.

2.Add your packet of taco seasoning and whip another minute or two.

1.If you do not have a hand mixer you can use a heavy duty whisk to get this mixture fluffy.

3.Add two tablespoons to the sour cream/cream cheese mixture and continue to mix on high for a minute.

1.Make sure you drain the salsa a little before adding it to the cream cheese mixture, you do not want it watery.

4.Set up an assembly station with your tortillas, cheese, cream cheese mixture, salsa, green onions and shredded lettuce.

5.begin by spreading the cream cheese across the entire tortilla. Make sure you get it to the edges.

6.Place some lettuce and green onions on half the tortilla, then add a couple tablespoons of the salsa. Make sure you drain a little of the liquid from the salsa in these steps as well.

7.Sprinkle the whole tortilla with the shredded cheese.

8.Next, roll up the tortilla making sure you keep the toppings tucked in and you are rolling the tortillas tightly.

9.Use the cream cheese to seal the rolled up tortilla.

10.Repeat the steps until you have rolled all of the tortillas and have used up all your toppings.

11.Wrap each tortilla in foil or plastic wrap and refrigerate for at least one hour.

1.You can refrigerate these for up to 5 days after assembly and slice as needed.

12.When you are ready to serve, slice the rolled up tortillas into about 8 to 10 slices and slice them diagonally.

13.Arrange them on a plate with some extra salsa for dipping or use some ranch dressing for a different touch.

A couple of things to note:

The lettuce will get soggy if you are leaving these in the fridge for a few days. If you don’t want to leave out the lettuce, make our cream cheese mixture and assemble as needed.

These can be eaten right away as a wrap, but I think they taste better after they are in the fridge for a bit. As they get colder it makes them easier to slice.

You can add in drained rinsed beans, chicken or other proteins to these wraps to bulk them up. Just make sure you only layer the meat on one half of the tortilla so they are able to be sealed up when rolled.

These Mexican Tortilla Roll Ups are just one option for a roll up. I make countless variations on this same recipe. Some other ideas are:

Ham and Chedder

Turkey & Swiss

Hummus and Veggies

Peanut Butter & Banana

BLT

Reuben

Pickle Dip

I am sure you can figure out lots of other ways to make your roll up your own. These Mexican Tortilla Roll Ups are always a party favorite, kids love them and they are great for the beach or for Summer picnics.

Mexican Tortilla Roll Ups

Ingredients

1 Package of Burrito Tortillas

1 8oz package of Cream Cheese

1.5 Cups of Shredded Taco Cheese

2 Cups of Shredded Lettuce

3 Green Onions, Sliced Thin

1 C of Salsa

2 T of Sour Cream

1 Packet of Taco Seasoning

Steps

Using a stand or hand mixer, whip your cream cheese until light and fluffy. Add in two tablespoons of sour cream and continue to whip so that the mixture is light and fluffy.

Add your packet of taco seasoning and whip another minute or two.

If you do not have a hand mixer you can use a heavy duty whisk to get this mixture fluffy.

Add two tablespoons to the sour cream/cream cheese mixture and continue to mix on high for a minute.

Make sure you drain the salsa a little before adding it to the cream cheese mixture, you do not want it watery.

Set up an assembly station with your tortillas, cheese, cream cheese mixture, salsa, green onions and shredded lettuce.

begin by spreading the cream cheese across the entire tortilla. Make sure you get it to the edges.

Place some lettuce and green onions on half the tortilla, then add a couple tablespoons of the salsa. Make sure you drain a little of the liquid from the salsa in these steps as well.

Sprinkle the whole tortilla with the shredded cheese.

Next, roll up the tortilla making sure you keep the toppings tucked in and you are rolling the tortillas tightly.

Use the cream cheese to seal the rolled up tortilla.

Repeat the steps until you have rolled all of the tortillas and have used up all your toppings.

Wrap each tortilla in foil or plastic wrap and refrigerate for at least one hour.

You can refrigerate these for up to 5 days after assembly and slice as needed.

When you are ready to serve, slice the rolled up tortillas into about 8 to 10 slices and slice them diagonally.

Arrange them on a plate with some extra salsa for dipping or use some ranch dressing for a different touch.

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