Tortilla Rollups Recipe

I found that I only need to use a quarter of the sour cream and dip mix because it can be too intense otherwise. However, the most significant and delicious change I make is slicing the prepared dish no more than half an inch thick, laying them flat on a cookie sheet, and baking at 350 degrees for 10-15 minutes after chilling for several hours. This method enhances the flavors so much more than just serving it cold!

Quick and effortless! After reading other reviews, I decided to only use half of the seasoning mix packet, and the flavor turned out just right. I prepared the filling in advance, letting it sit for a few hours to allow the flavors to meld, and then assembled the tortillas a couple of hours before serving to prevent them from becoming soggy. I served these as appetizers at Christmas, and they were devoured within the first thirty minutes. Everyone at the gathering asked for the recipe!

I've been making these for more than a year, and they are a crowd-pleaser among all my acquaintances. I end up making multiple batches as Christmas gifts, as per my friends' requests. I typically use 2 packs of chopped dried beef and puree my salsa. It's important to ensure the cream cheese is well softened for smoother blending. I wrap them in foil and refrigerate them overnight for easy slicing.

I absolutely loved this recipe! I decided to blend the cream cheese and sour cream dry dressing in the food processor for a quick and easy mix, then gently stirred in the rest by hand. We opted for HOT salsa to add a bit of a kick, which turned out to be just perfect - not overly spicy. I made half with turkey and half without, and the texture was very creamy, though it firmed up nicely after chilling for 10 hours before slicing. Next time, I would consider using a chunkier, less saucy salsa, and perhaps a lower-sodium taco seasoning or pure chili powder to reduce the saltiness. Despite this, the dish was a huge hit as everyone devoured the entire platter! I will definitely be making this again.

These were a huge success at the dinner table. I recommend adjusting the amount of dry ranch dressing mix to your taste - I only used a little less than half a package and found it to be quite strong. I also included a can of black beans that I rinsed and dried, spreading them between 6 large spinach wraps after spreading the cheese mixture. I prepared these about 3 hours ahead of serving and chilling them in the freezer for 10 minutes before slicing helped firm them up beautifully. They sliced neatly after the short freezing time. These wraps are highly customizable and have already been requested again.

The dish turned out fantastic, although I decided to leave out the Ranch seasoning as it's not really to my taste. Once I rolled up the tortilla with the filling, I wrapped it in parchment paper and popped it in the freezer for 2 hours. This trick made it much easier to cut neatly without the filling spilling out everywhere.

I decided to use Pico de Gallo instead of salsa for the first time, and it turned out to be a great choice! It was a big hit at the baby shower, with even my husband and son enjoying it. I absolutely loved the flavor and will definitely be making it again. 😊

I prepared this for lunch and included cucumber and lettuce in the roll. Both my kids and I tried it, but my youngest and I didn't really enjoy the flavor. I doubt I will make it again, sorry.

These are always a popular choice for potlucks and family gatherings.

No changes were made to the recipe and it was a huge success. The batch turned out quite large, so next time I might consider halving the amount for a smaller group.