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