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Tortilla Rollups

Tortilla Rollups
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 4
Not only do these taste terrific, they look great too…with so little effort required!
November 24, 2009


  • 1 container (250 g) spreadable light cream cheese
  • 1/2 cup plus 2 tbsp (150 mL) Old El Paso* Medium Thick N' Chunky Salsa
  • 1/2 cup (125 mL) shredded aged Cheddar cheese
  • 1 tbsp (15 mL) chopped fresh cilantro
  • 1 pkg (334 g) Old El Paso* 8 Large Flour Tortillas


  • 1
    In bowl, stir together cream cheese, 2 tbsp (25 mL) of the salsa, Cheddar cheese and cilantro, combine thoroughly.
  • 2
    Place tortillas on work surface. Divide and spread the cheese mixture evenly among tortillas, leaving a 1-inch (2.5-cm) border around the outside of the tortilla.
  • 3
    Spoon 1 tbsp (15 mL) of the remaining salsa in a straight line 1-inch (2.5 cm) from the bottom end of each tortilla (end closest to you).
  • 4
    Starting from the side of the tortilla with the salsa, roll up jelly-roll-style.
  • 5
    Place rolled tortilla on a piece of waxed paper or plastic wrap and roll to enclose the tortilla; twist or fold ends to seal.
  • 6
    Place in the refrigerator for at least 1 hour and up to 8 hours.
  • 7
    Remove roll-up from wrap and slice both ends from each roll; discard.
  • 8
    Slice each roll-up into 1/2-inch (1.25 cm) slices on the diagonal, to produce 8 slices each.
  • 9
    Place slices on serving tray and garnish with fresh sprigs of cilantro.

  • Tip: Make these bite-sized morsels up to 8 hours ahead and slice them just before serving.

No nutrition information available for this recipe
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