Ingredients
Equipment
Method
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, taco seasoning, and salsa. Stir until the mixture is smooth and well blended.
- Lay one flour tortilla flat on a clean work surface. Spread an even layer of the cream cheese mixture over the tortilla, leaving a small border around the edges.
- Sprinkle the shredded lettuce, diced tomatoes, sliced black olives, and chopped green onions evenly over the cream cheese layer.
- Starting from one side, roll the tortilla tightly into a compact log. Try to keep the filling tucked inside as you roll without pressing so firmly that it squeezes out.
- Continue with the remaining tortillas and filling.
- Wrap each tortilla roll tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Unwrap the chilled rolls and cut each into 1-inch pinwheels. Use a sharp knife for the cleanest cuts.
- Arrange the pinwheels on a serving platter. For especially clean slices, wipe the knife between cuts as needed.
Notes
Soften the cream cheese before mixing and spread the filling evenly across each tortilla. Leave a small border around the edges and avoid overloading the fresh toppings. Roll the tortillas tightly, wrap them, and refrigerate for at least 30 minutes before slicing. Store leftovers refrigerated in an airtight container for up to 3 days. Freezing and reheating are not recommended because the fresh vegetables can become watery or soft.