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Tortilla Rolls
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Recipe Information
Martha Purdy


  • 1 8 oz (224 grm). package cream cheese, softened
  • 1/2 cup (125 ml) chunky mild salsa or chunky medium salsa
  • 1/2 cup (125 ml) chopped green onions
  • 1 garlic clove, minced
  • 12 6-inch flour tortillas
  • Beat cream cheese until smooth.
  • Add remaining ingredients except tortillas; mix well.
  • Spread heaping 1 tbsp (15 ml) of cream cheese mixture on each tortilla, covering entire surface.
  • Roll up tightly.
  • Place seam side down in shallow dish or pan.
  • Cover and refrigerate at least 2 hours.
  • Cut each tortilla into 1-inch pieces (or serve whole).
  • Hold together with toothpicks and an olive for color.

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