This recipe makes 10 to 14 tortilla roll wraps depending on how much of the mixture is used on each one. Each tortilla roll wrap then can be cut into 6 appetizers.
2 8oz. Packages of Cream Cheese
3 Green Onions
1 Package of 10oz. of Raw Frozen Chopped Spinach
1 4.25oz. Can of Chopped Green Chilies
1 4.25oz. Can of Chopped Olives
1 Package of Deli Sliced Ham or Turkey
1 Package of a Dozen Medium Tortillas
1 Large Mixing Bowl
1 Colander with Small Holes
1 Box of Plastic Wrap
Step 1. Leave tortillas and cream cheese out to warm 1-2 hours before you begin.
Step 2. Thaw the frozen spinach under cool water in a colander. Make sure the colander’s holes are small enough to not let any spinach escape. Also, do not let the water become warm as it may cook the spinach.
Step 3. Squeeze as much water as possible out of the spinach and put it in the mixing bowl.
Step 4. Finely chop the green onions. If the green onions are very small, consider adding an extra in. Add to the mixing bowl.
Step 5. Add cream cheese, green chilies, and olives to the mixing bowl and stir until all ingredients are dispersed evenly.
Step 6. Lay out tortilla on a surface and evenly spread just enough of the mixture onto it to not have any holes.
Step 7. Lay sliced ham or turkey onto mixture. 2 slices usually covers the length of the tortilla but more can be added if more meat is desired.
Step 8. Roll the tortilla up so the non-mixture side is on the outside.
Step 9. Tightly roll the tortilla roll in a piece of plastic wrap.
Step 10. Repeat steps 6 through 9 until mixture is gone.
Step 11. Refrigerate overnight.
Step 12. Cut tortilla rolls into 1 inch appetizers. Present with a spiral side up. Keep refrigerated until served.
Tip: Uncut tortilla rolls can be great for snacks or lunchboxes.
Warning: Check the green chilies for skins and stems accidently left in before mixing with other ingredients.