Directions: |
Directions:Soften your cream cheese and add to a bowl with the packet of Italian Salad dressing, mix by hand vigorously until fluffy or use an electric mixer.
Use a spreader and spread the cream cheese on the tortilla making sure the cream cheese gets all the way to the edges.
On one third of the tortilla layer first the ham, press down a little bit so that it sticks in the cream cheese, then add the onions, tomatoes, pickles, a decent amount of the shredded lettuce and then a layer of salami.
Start rolling the tortilla from the side with the filling, you will have to tuck the fillings in as you roll.
Make sure the tortilla is sealed at the closure, you can use additional cream cheese if needed to "glue" it closed.
Repeat the process until all your tortillas are filled and rolled, place on a baking sheet, cover with plastic wrap and refrigerate for at least 2 hours and up until twenty four hours.
Using a cutting board and sharp knife, begin slicing the tortillas. I keep a damp paper towel so that I can wipe my knife off in between cuts. Cut the end off the rolled tortilla first, the part that doesn't have a lot of filling, you can snack on these. Then make even 1.5 inch round cuts so that the rollers are all even.
Place on a platter and add shredded lettuce and pickles for garnish. You can also serve with some kind of dressing or pickled veggies in the center. |
Personal
Notes: |
Personal
Notes: Make sure you spread your cream cheese mixture to the edges of the burrito tortilla. The cream cheese acts as a “glue” that will hold your rolled up tortilla together. You want to make sure that the cream cheese is evenly and completely spread across the entire width of the tortilla.
Make sure that you ask for your lunch meat shaved. I mean paper thin! If the meat is thick, it will slide out when you are slicing your roll ups. I use shaved Krakus Ham. This is a polish ham, it goes really well with this recipe. Although, any lunch meat combination will do.
Refrigerate your rolled tortillas for a few hours to make cutting easier. I also keep a damp paper towel on the cutting board so that I can wipe my knife in between each cut. This keeps the cuts clean and makes the pinwheels look lovely.
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This recipe for Hye Roller Sandwiches is from