Photo: Santa Fe Wraps Recipe
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 (4 1/2-ounce) can chopped green chiles
- 1 (4 1/4-ounce) can chopped olives
- 1 cup (4-ounce) shredded pepper jack cheese
- 2 tablespoons salsa, plus salsa for dipping, optional
- 1/2 cup green onion tops, sliced
- 1 cup chopped fresh spinach
- 2 packages flour tortillas
Directions
In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.
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By SonyxPuppsChef
US
on December 31, 2012
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This was good but may add some more substance like shrimp into the mixture for more texture. When cutting it into small slices (like pinwheels, do not use a sawing motion, otherwise the filling will come out. Just one knife motion slice down. For a cleaner cut, refridgerate wraps for a hour so the filling will firm up and then cut the wraps. The filling is also perfect for a dip for crackers or chips.
By eperry731_12110899
Buffalo, 72
on May 26, 2012
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Delicious! I slice them into pinwheels and serve as an appetizer. Everyone loves them!
By kirstenparris@h...
Virginia
on March 04, 2012
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I will make this recipe again. The wraps taste better after they have been in the refrigerator for a few hours or overnight. I made only a few changes--I used low-fat sour cream, added one clove of pressed garlic, and some chipotle chili powder. This is great just as a wrap with some of Paul Newman's salsa on the side. I made some of my wraps with thinly sliced smoked chicken from the deli. Either way, it is delish.
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