These rollups are easy to make, and serve as a great contribution to any party or gathering. They’ll also store in the refrigerator for a quick grab-and-go snack anytime.
| Servings |
4-5 rollups
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 190 | 0mg | 3g | 23g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
3.3 | Water saved (gallons) [animal consumption only] |
 |
13.1 | Manure (pounds) not deposited into the environment |
 |
14.8 | Grains / feed (pounds) not consumed by animals |
 |
32.2 | Methane (gallons) not created by animals |
 |
394.2 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Passive Time | 2 hours |
Ingredients
- 6 flour tortillas (white)
- 8 oz cream cheese (soy plain) (softened)
- 4 oz black olives (sliced)
- 4 oz green chiles (mild, drained and diced)
- 2 green onions (thinly sliced)
- 1/2 C bell pepper (red) (diced)
- 2 Tbsp cilantro (fresh) (chopped)
- 1 garlic clove (minced)
- 1 tsp chili powder
- 1/4 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Combine all of the ingredients in a large bowl (except for the tortillas).
- Spread the mixture onto the tortillas about 1/2-inch from the edge, tightly rolling the tortilla along the way.
- Refrigerate to firm / set the rollups (for two hours or more), and slice the tortillas into 1/2" to 3/4" pieces.
Recipe Notes
You can also use wheat flour tortillas.
Cover and store for up to one week in the refrigerator.
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