Mexican Tortilla Rolls - Kraft Recipes Top
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Mexican Tortilla Rolls

 Alisa J.
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  • Place cream cheese, sour cream, lemon juice, and 2 tablespoons of picante sauce in large bowl. Blend well until cream cheese lumps have been blended in. Add green onions and jalapenos. Blend well. Allow to sit for 30 minutes so the flavors will marinate.
  • Then, take about 3 tablespoons of mixture and spread in center of tortilla. Add one slice of turkey ham lengthwise onto the tortilla. Place it on the tortilla edge nearest to you and roll firmly. If the mixture is coming out of the sides you are rolling too tightly. Place roll in a dry container with an airtight seal. Repeat this process with the remaining 9 tortillas. Seal container and place in refrigerator overnight 8 hours.
  • Take a roll, discard the ends that have no filling. Make slices about the width of your finger. You can get 10 roll-ups from each tortilla. As you cut them insert a toothpick at the tortilla flap to keep the pinwheel together. Place on a serving tray with a bowl of picante sauce as a dip.

Special Equipment Needed


Here are some tips. For more spice, add more jalapenos. Picante sauce comes in a variety of hot or mild, use the kind you like. Do not use the "chunky" picante sauce because the pickled peppers in the sauce interfere with the flavor of the fresh ones. Substitution: Honey ham or turkey will work fine. Multi-colored toothpicks make a festive presentation during any season of the year.

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