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About the Recipe: Using tortillas to make wrap sandwich snacks makes entertaining easy. These can be made ahead and changed by using different deli-fresh meat or cream cheese flavors. The flour tortilla wraps also come in different flavors. Your guests will be delighted by the surprise flavors you wrap and roll up.
Cocktail Pairing: Arugula Gimlet, p. 96, Every Cocktail Has a Twist
Recipe inspired by: Appetizers bhg.com 2005.
Cook’s Note: Be careful not to overstuff your filling or rolling will be difficult. Remember that spinach leaves have lots of moisture that will be added to the sandwich.
- Lightly spread each flour tortilla with soft onion chive cream cheese.
- Add a layer of spinach or basil leaves, leaving about 1-inch border from final rolled edge.
- Divide pepper strips among the tortillas, arranging strips over the leaves1 to 2 inches apart.
- Top with meat slices, leaving final rolled edge meatless. Spread 1 teaspoon mayonnaise over the meat on each tortilla.
- Roll up the tortillas tightly.
- Wrap each roll in plastic wrap; chill for about 1 to 2 hours for easier cutting and to blend flavors.
To Serve: cut each tortilla roll-up into about 1-1/2-inch-wide slices (straight or diagonal cuts as desired.) Skewer each of the cut tortilla rolls onto decorative toothpicks. Makes 3 to 4 snacks per tortilla.Yield: About 12 snacks
pdf for Copy of Recipe – Wrap and Roll Sandwich Snacks
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