One of my coworkers hosted a get-together at her house last night. She made chili and cornbread muffins-we all brought a dish to pass. There is always a ton-o-food at this sort of event and everything is fabulous. I decided to do an appetizer and thought of these wraps that always go over big when I have brought them to a work potluck. Sure enough they were the first food we ran out of last night.
I made them in the morning and stuck them in the refrigerator at work.
4 ounces Cream Cheese, softened
½ (1 ounce) Package Ranch Dressing Mix
* 2 Green Onions, minced
2 (12 inch) Flour Tortillas
¼ cup Red Bell Pepper, diced
½ (2 ounce) Can Sliced Black Olives
¼ cup Shredded Cheddar Cheese
1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, black olives, and cheese (if you’d like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.
I skipped the chilling before I sliced them as I didn’t have the time. It works fine, just use a sharp knife.