TORTILLA ROLLUPS - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…
Steps:
- Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla: for the turkey rollup, use turkey, carrots, and cucumber. For a "salad" rollup, use lettuce, carrots, cucumber, and avocado. Let the veggies extend past the edges on either side. Roll up the tortillas as tightly as they'll go, then wrap each rollup in plastic wrap and refrigerate for one hour. To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top.
RECIPES, FOOD IDEAS AND VIDEOS - SIMPLE & DELICIOUS ...
These are super easy to make for a dinner party or as a dinner appetizer. I always make them for the Christmas holiday season and use spinach tortilla rollups.
Total Time 15 minutes
Prep Time 15 minutes
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
- In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
- Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.
Nutrition Facts : Calories 51.5, FatContent 4.1, SaturatedFatContent 2.2, CholesterolContent 12.5, SodiumContent 56.6, CarbohydrateContent 2.8, FiberContent 0.4, SugarContent 0.7, ProteinContent 1.1
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- Combine flour, baking powder and salt in a large wooden bowl. Stir together.Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour. Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.Helpful tips:* Make sure the water you pour in is very warm.* Allow the dough to rest, both after kneading and after forming into balls.* Roll out very thin.* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick. * Use a dark griddle or cast iron skillet to brown the tortillas. * Cook just long enough to lightly brown the tortilla in spots; don't cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.* Finally: Have fun! And enjoy them. They're absolutely scrumptious.
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