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Tasty Tortilla Roll-Ups

Celebrate the season in southwestern style with these tasty pinwheel roll-ups. Simple to make, they look colorful on a serving tray or buffet table and are easy for guests to handle. —J. O'Neall, Westminster, Colorado
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    about 6 dozen


  • 11 ounces cream cheese, softened
  • 1/4 cup minced green onions
  • 3 tablespoons chopped green chilies or jalapeno peppers
  • 3 tablespoons chopped ripe olives
  • 3 tablespoons diced pimientos, drained
  • 3 tablespoons finely chopped pecans or walnuts
  • 1/8 teaspoon garlic powder
  • 5 flour tortillas (8 inches)


  • In a small bowl, beat cream cheese. Stir in green onions, green chilies, olives pimientos, pecans and garlic powder. Spread over tortillas. Roll up tightly. Wrap in plastic. Refrigerate for at least 2 hours. Cut into 1/2-in. pieces.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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