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Friday, January 30, 2015

Green Chili Wraps

Photo courtesy of the Cooking Corner.
     Some of my girlfriends have put different mixtures in soft shells and made a variety of wraps with meat and cheeses. I've always found this interesting, so I tried it with ranch dressing, olives and peppers and was surprised at how mellow these little snacks tasted. These are nice and easy bite-sized snacks that travel and store well.


Green Chili Wraps
1 cup mayonnaise
1 (8 oz) pkg. cream cheese, softened
1 packet ranch style dressing mix (powder form)
1 (4 oz.) can chopped olives 
Filling spread on soft shell.
1 (4 oz.) can diced green chilies
6 bunches green onions (finely chopped)
1/4 cup diced jalapeno peppers*
1 pkg. (8 count) large flour tortillas 

Mix all ingredients together until well combined.

Spread an thin coat evenly on tortillas and roll up making sure there are no air pockets.

Refrigerated for at least 1 hour or overnight. They cut easier when chilled and flavors have time to blend.

Cut into half-inch slices and serve or store in refrigerator for when needed.

* I used tamed jalapenos that were in a jar (Mezzetta). 

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