Ham/crab tortilla wraps

Yield: 24 Servings

Measure Ingredient
1 pack Flour tortillas
16 ounces Cream cheese, softened
2 tablespoons Green onion, chopped
¼ cup Black olives
2 packs Sliced, pressed, cooked ham

Remove tortillas from refrigerator. Let stand at room temperature while preparing filling. Combine cream cheese, onions and olives. Spread a thin layer of cheese mixture in each tortilla. Arrange four ham slices over cheese. Tightly roll up each tortilla, wrap individual rolls in plastic wrap. Refrigerate for 3 hours or overnight. To serve, cut into ¾" diagonal slices.

For crab wraps: Omit black olives and ham. Add ¼ cup chopped red pepper, 1 cup shredded cheddar cheese and 1 can crab meat (or 5 oz) chopped imitation crab to cream cheese mixture. Continue as directed above.

Recipe by: Aztec Tortillas Posted to MC-Recipe Digest V1 #518 by Jeff Bacon <bacon@...> on Mar 15, 1997

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